Swaadista

This egg drop curry or desi shakshouka is a must-try! It’s hearty, tasty, and simple to prepare, and definitely our favorite egg curry to enjoy with bread or chapatis.

Ingredients:

3 tbsp peanut oil
2 cloves
half-inch cinnamon
1 bay leaf
1 tsp cumin seeds
1 medium red onion, chopped
1 tbsp ginger garlic paste
1 tsp Kashmiri red chili powder
1 tsp coriander powder
Salt to taste
3 tomatoes, chopped
2 green chilies, slit into halves
1/2 tsp cane sugar
4 eggs
Coriander leaves

Method:

Heat the oil on medium heat. Add and saute cloves, cinnamon, bay leaf, and cumin seeds until aromatic.

Add onions, saute until translucent. Then add ginger-garlic paste and saute until the raw smell goes away.

Add salt, red chili and coriander powder, and saute for a couple of seconds on low heat.

Add chopped tomatoes and green chilies, cover and cook until tomatoes soften.

Add half a teaspoon of cane sugar, stir and cook for a minute.

Crack eggs as shown below, apart from each other. Then add crushed black pepper and a handful of chopped coriander leaves. Cover and cook on low heat until eggs are fully done.

Enjoy this delicious egg drop curry with toasted bread/roti/chapati.

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