Egg Chutney Recipe

Embark on a culinary journey with our family’s cherished version of Egg Chutney, a delightful dish that bears a striking resemblance to the beloved Shakshuka. This humble creation has graced our breakfast table, leaving us with cherished memories and a satisfying start to the weekends. As you indulge in this mouthwatering chutney, served alongside fresh white bread, you’ll understand why it’s an irresistible combination that’s simply amazing.

INGREDIENTS

• 3 tablespoons Vegetable Oil
• 2 cloves Crushed Garlic
• 2 Green Chillies, Sliced
• 1/2 Teaspoon Turmeric
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Masala
• 1 tablespoon Freshly grated Tomato or 1 (400g) can Chopped Tomatoes
• 6 Whole Eggs
• Fresh Coriander

METHOD

1. Heat a large deep pan and add vegetable oil.
2. On medium heat, fry the sliced green chillies and crushed garlic in the pan.
3. Add the masala and allow it to braise for a few minutes, ensuring the masala is thoroughly cooked.
4. Introduce the grated tomatoes or chopped tomatoes to the pan. Let them cook on medium heat with the lid on for 5-7 minutes.
5. Once the oil starts to surface, give the chutney a gentle stir and carefully add the eggs one by one, ensuring they are spread out for even cooking.
6. Cover the pan with a lid and let the eggs cook for approximately 5 minutes until they turn white and are perfectly cooked.
7. To maintain the delicate texture, avoid stirring with a spoon. Instead, hold the handle and gently swirl the curry around.
8. Sprinkle fresh coriander on top, adding a touch of freshness and visual appeal.