We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a flat pan until shimmering.
Add chopped garlic and sauté until fragrant.
Add chopped onions and bell pepper, cook until soft.
Stir in cumin powder and red chilli powder, cover and let it cook for a minute.
Add chopped tomatoes, mix well, and cook until soft, crushing them while cooking.
Season with salt and pepper, bring to a simmer, and add a little water to maintain thickness.
Make small wells in the sauce and crack eggs into them, sprinkle salt over the eggs.
Cover the pan and let the eggs cook until whites are set and yolks are slightly runny.
Garnish with chopped coriander and let it stay covered for a minute before serving.
Want to keep this recipe for later? We can email it to you!
Use 4-5 medium tomatoes and 4-5 cloves of garlic for a richer flavor.
A red bell pepper gives better color and flavor; if unavailable, use 1 capsicum.
Cayenne pepper can be used in place of red chilli powder for a different heat profile.
Can I use capsicum instead of red bell pepper?
Yes, you can use capsicum if red bell pepper is unavailable.
What can I use instead of red chilli powder?
Cayenne pepper can be used as a substitute for red chilli powder.
How do I know when the eggs are cooked?
The eggs are done when the whites are set and the yolks are slightly runny.
Can I make this dish spicier?
Yes, increase the amount of red chilli powder or add cayenne pepper for more heat.
Is it necessary to add water to the sauce?
Adding a little water helps maintain the sauce's thickness and prevents it from drying out.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
...
