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South Indian Poached Eggs Delight

Savory South Indian Poached Eggs Delight in Spiced Sauce

Discover the comfort of South Indian Poached Eggs Delight, a warm and hearty dish nestled in a spiced tomato sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons extra-virgin olive oil A light cooking oil that adds flavor.
  • 1 large onion Diced yellow or white onion for the best results.
  • 4 cloves garlic Always opt for fresh garlic to maximize flavor.
  • 1/4 cup fresh cilantro (stems) Enhances herbaceous notes.
  • 1 tablespoon fresh ginger Brings a fragrant aroma and spice.
  • 1 fresh hot chile Adjust quantity for preferred spice level.
  • 1 teaspoon garam masala A critical spice for depth of flavor.
  • 1 teaspoon ground cumin Adds an earthy base note.
  • 1 teaspoon sweet paprika Offers mild sweetness.
  • 14 ounces canned diced tomatoes Forms the flavorful sauce base.
  • 1 teaspoon kosher salt Essential for seasoning.
For the Eggs
  • 4 large eggs Ensure they’re fresh for the best poaching results.
For Garnishing
  • to taste freshly ground black pepper Can be omitted for a low-sodium option.
  • 1/4 cup chopped fresh cilantro Adds a burst of freshness as a garnish.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions for South Indian Poached Eggs Delight
  1. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until shimmering. Add one diced large onion and sauté until golden brown, about 7–10 minutes.
  2. Stir in 4 cloves of minced garlic, chopped cilantro stems, 1 tablespoon of freshly grated ginger, and 1 chopped hot chile. Cook for about 2 minutes until the garlic is fragrant and slightly golden.
  3. Add 1 teaspoon of garam masala, 1 teaspoon of ground cumin, and 1 teaspoon of sweet paprika. Stir well and toast for about 1 minute.
  4. Pour in the 14-ounce can of diced tomatoes and sprinkle in 1 teaspoon of kosher salt. Stir well and let simmer over low-medium heat for about 20 minutes, stirring occasionally.
  5. Crack 4 large eggs directly over the simmering sauce, season with a sprinkle of black pepper, cover, and poach for 3–5 minutes.
  6. Garnish with chopped fresh cilantro and serve hot with crusty bread, naan, or basmati rice.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 370mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 15mg

Notes

Store leftover sauce in an airtight container for up to 5 days; freeze for up to 3 months.

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