This egg chutney recipe is from my childhood and was a very popular weekend breakfast.
We didn’t always make it, but every now and then, it was a treat. I remember my Bidda ma (my gran) making the most amazing tomato chutney, which was sweet and spicy.
She would crack eggs into the chutney and cover the pan, allowing the eggs to cook. I still dream about those flavours. While this recipe is good, her cooking lives on in my memories, and I can still taste the flavours of this childhood favourite. I hope you enjoy this egg chutney recipe.
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
- Heat a large deep pan and add vegetable oil.
- On medium heat, fry the sliced green chillies and crushed garlic in the pan.
- Add the masala and allow it to braise for a few minutes, ensuring the masala is thoroughly cooked.
- Introduce the grated tomatoes or chopped tomatoes to the pan. Let them cook on medium heat with the lid on for 5-7 minutes.
- 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.
- Cover the pan with a lid and let the eggs cook for approximately 5 minutes until they turn white and are perfectly cooked.
- To maintain the delicate texture, avoid stirring with a spoon. Instead, hold the handle and gently swirl the curry around.
- Sprinkle fresh coriander on top, adding a touch of freshness and visual appeal.