Ingredients:
Eggs – 1 to 2, medium
Onion – 1, small, finely chopped
Oil – 1/2 tblsp
Garlic – 1 to 2
Ginger – 1/4 inch piece, peeled
Coconut Milk – 1/4 cup thick + 1/4 cup thin
Peppercorns – 3
Cumin Seeds – 1/4 tsp
Coriander Seeds – 1/2 tsp
Green Chilli – 1, small, slit into half
Turmeric Powder – a pinch
Vinegar – 1/2 tsp
Salt as per taste
Water as required (2 to 3 tblsp)
Method:
1. Grind ginger, garlic, peppercorns, cumin and coriander seeds to a smooth paste.
2. Add turmeric powder and mix well.
3. Heat oil in a pan and fry the onion till soft.
4. Add the ground masala and water.
5. Simmer for a few seconds.
6. Add the thin coconut milk and bring to a boil.
7. Reduce heat and simmer for 2 to 3 minutes.
8. Add the thick coconut milk, vinegar, salt and green chillies.
9. Bring to a boil and simmer again.
10. Break eggs carefully and cover the pan with a lid.
11. Simmer on low heat for 10 minutes or till the eggs are cooked.
12. Serve hot.
Note: image is for illustration purposes only and not that of the actual recipe.
