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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan and sauté the garlic, ginger, and green chilies until fragrant.
Add the onion and capsicum and stir-fry for a minute until slightly softened.
Add the vegetable stock powder, water, soy sauce, tomato ketchup, and red chili sauce. Mix well until combined.
Stir in the cornflour slurry and cook until the gravy thickens and bubbles.
Crack the eggs into the gravy, season with salt, cover, and cook until the whites are set and the yolks are jammy.
Garnish with chopped spring onions and serve hot.
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You can substitute olive oil with any cooking oil of your choice.
Adjust the amount of water to achieve your desired gravy consistency.
Can I use a different type of capsicum?
Yes, you can use any type of capsicum you prefer.
How do I know when the eggs are done?
The eggs are done when the whites are set and the yolks are jammy.
Can I make this dish less spicy?
To reduce spiciness, use fewer green chilies and less red chili sauce.
What can I use instead of vegetable stock powder?
You can use chicken stock powder or omit it for a milder flavor.
How can I thicken the gravy without cornflour?
You can use arrowroot powder or potato starch as alternatives to cornflour.
