This delicious masala skillet eggs recipe for the Big Curry Night In is from the fantastic chef Jay Morjaria.
This a real family favourite in my household, a super simple one pot wonder that is great for breakfast brunch or a late night curry fix.
Prep time – 15 mins
Cook time - 20 mins
1 tbsp oil
1 tsp ghee (optional)
1 tsp cumin seeds
1 tsp each ginger, garlic and fresh chilli
1 tsp each of ground cumin, turmeric, chilli powder
1 onion finely chopped
1 tomato chopped
1 tbsp tomato paste
1 tbsp oil
Salt to taste
A pinch of garam masala
1 tsp of chopped coriander
Preheat the grill. Heat the frying pan or skillet on a medium heat, add 1 tbsp oil and ghee. Add the cumin seeds, when they start sizzling, add the onions. Stir and cook until they just start to turn brown, lower the heat. Add the minced garlic, ginger and chopped chilli. Cook for further minute, stir well. If it starts to stick, then add a little water to de-glaze the pan. Add the 3 ground spices, stir well and cook for 30 secs, add the tomato paste and follow in with the chopped tomatoes. Stir well and add 3 tbsp of water.
Season with salt. Cook for another 30 secs, make 2-3 wells in the sauce and put equal amounts of the oil into the wells. Crack an egg into each space and cook for a further minute or two. Place under the pre heated grill and cook until the whites are firm, and the yolks are runny.
Garnish with chopped coriander and a pinch of garam masala. Serve with toasted sourdough and eat straight out of the pan or serve up - whatever floats your boat.
Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn