Desi Masala Anda | Desi Shakshouka

Ingredients

• 1 tbsp ghee
• 1 tsp jeera
• ¾ cup onions (chopped)
• 2-3 nos. green chillies (chopped)
• 1 tbsp ginger garlic paste
• 1 cup tomatoes (chopped)
• to taste salt
• ½ tsp haldi powder
• 1 tbsp lal mirch powder
• 1 tbsp dhaniya powder
• 50 ml water
• 2 tbsp fresh cream/malai
• 5 nos. eggs
• to taste salt & pepper
• 1 tbsp fresh coriander (chopped)

Steps

1. 1

   Set a pan on medium heat, add ghee, jeera, chopped onions, green chillies, and ginger garlic paste. Sauté until onions turn translucent.

2. 2

   Add chopped tomatoes, salt to taste, and powdered spices (haldi, lal mirch, dhaniya). Mix and cook well until the tomatoes are mushy.

3. 3

   Add water to avoid the masalas from burning and cook for 2-3 minutes.

4. 4

   Lower the heat, add fresh cream, mix well, and cook for a minute.

5. 5

   Make some cavities in the masala with a spatula and directly break the eggs into the pan. Sprinkle some salt and pepper over the eggs, cover, and cook on low flame until the egg whites are cooked, keeping the yolks slightly runny (or cooked as per your preference).

6. 6

   Finish with freshly chopped coriander leaves.

7. 7

   Serve hot with bread slices or any bread of your choice.