Directions
- 1Set a pan on medium heat, add ghee, jeera, chopped onions, chopped green chillies and ginger garlic paste, sauté until onions turn translucent.
- 2Add chopped tomatoes, salt to taste and powdered spices, mix and cook well until the tomatoes are mushy.
- 3Add water and cook for 2-3 minutes.
- 4Lower the heat, add fresh cream, mix well and cook for a minute.
- 5Make some cavity or space with spatula or egg in the masala and directly break eggs in the pan, sprinkle some salt & pepper over it, cover and cook on low flame until the egg whites are cooked, keeping the egg yolk slightly runny.
- 6Finish with some freshly chopped coriander leaves.
Ingredients
- 1 tbsp Ghee
- 1 tsp Jeera
- 0.75 cup Onions
- 2 nos. Green chillies
- 1 tbsp Ginger garlic paste
- 1 cup Tomatoes
- 1 Salt
- 0.5 tsp Haldi powder
- 1 tbsp Lal mirch powder
- 1 tbsp Dhaniya powder
- 50 ml Water
- 2 tbsp Fresh cream/malai
- 5 nos. Eggs
- 1 Salt
- 1 Black pepper
- 1 tbsp Fresh coriander
Equipment
pan
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