Eggs 3-4
Capsicum 1 (finely chopped)
Onion 1 (finely chopped)
Garlic 3-4 cloves (finely chopped)
Tomatoes 2 (finely chopped)
Tomato Puree 3 tbsp
Cumin powder ¼ tsp
Salt to taste
Sugar 1 pinch
Chili powder 1/2 tsp
Black pepper 1/3 tsp (ground)
Coriander leaves 3 tbsp
Oil 2 tbsp
Cooking Directions
Heat oil in a pan. Add chopped onions, garlic and capsicum and cook them until soft, add chopped tomatoes and the tomato puree. Mix well.
Add the cumin powder, salt, pepper, chilli powder and sugar. Cook until the tomatoes become mushy and very soft.
Add 1-2 tbsp of water if its too dry but don’t make it watery, it has to be a very thick sauce.
Once done, sprinkle chopped coriander. Now crack the eggs one by one on top, ensure that the yolks don’t break.
Cover the pan and let it cook for 10 minutes on a low heat.
Cook according to how you like your eggs to be. If you want them runny, 7-8 minutes is fine, if you want fully cooked eggs, 10-12 minutes is fine.
Sprinkle some more coriander and a bit of pepper on top and it’s ready to serve with bread slices in the same pan it was cooked in.
