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  • Writer's pictureAshleigh Fynn

Masala Eggs

Its brunching time! Yes, its finally Saturday and you have had the chance to sleep in and dream about what heavenly morsels you are going make to go with your mimosa.

This secret to success in this dish is leaving the tomato's and spice base to cook long enough to become dark and delicious, then keeping the eggs on a low enough heat to cook the white but leave the yolks delicious and runny. Serve with some fresh sourdough or toast.

Time: 45 minutes

Serves: 2-3

Difficulty: Easy Peasy


  • 3/4 teaspoon of chilli powder

  • 1/4 teaspoon cumin

  • 1/4 teaspoon coriander

  • 1/2 teaspoon of turmeric

  • Salt and pepper to taste

  • 2 and 1/2 tomatoes chopped/grated (chunky/smooth masala)

  • 1 onion, finely chopped

  • 1 teaspoon garlic and ginger

  • 5 eggs

  • fresh coriander

  • 1 tablespoon of olive oil


  1. In a skillet or wide bottomed pan, heat the oil over a medium heat.

  2. Once the oil is hot, add the onion and fry until translucent, next add the garlic and ginger and cook until fragrant (2-3 minutes)

  3. Add the cumin, coriander, chilli power, turmeric and cook the spices for 3 minutes.

  4. Add the tomato and let cook till caramelising to form a chutney

  5. Make a well in the tomato chutney and crack the in eggs in, cover and let cook until the whites are set and the yolks are runny.

  6. Garnish with a handful of chopped coriander and serve with a nice piece of toast.

Happy Cooking X

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