We’ve got another home cooking treat from the subcontinent for you. This recipe comes courtesy of Babur’s social media director, Asad Shaykh, who says:
“This ‘Curried Eggs’ recipe has been our Pakistani Punjabi family secret for decades. Although it is best for brunch occasions, it has helped the men-who-can’t-cook in the family out of many dinnertime emergencies too.”
Hope you like it
2 brown onions chopped
1-2 cloves of garlic crushed
4-5 tomatoes chopped
Tomato purée – 1tbsp
Red chilli powder – adjust to taste
Garam Masala – 1 tsp
Turmeric – 1tsp
4 medium/large eggs
Salt and pepper to taste
Add a juice of lime to add a zing!
Thick Greek yoghurt
Roti / Sourdough bread
Chopped coriander and green chillies
Heat olive oil over a medium/high heat
Add the onions and fry till golden brown
Add chopped up tomatoes
Sauté the tomatoes till lovely and soft
Add tomato purée
Add the ground spices
Add crushed garlic
Stir till evenly spread through the paste
Cook until softened and oil rising to surface
Crack in the eggs and stir into the sauce continuously until cooked.
If it dries up add additional water / lemon juice
At this point you may wish to taste and adjust spices accordingly
Can be served fairly liquid/soft or cooked for longer and more like firm scrambled eggs, as desired.
Serve with chopped coriander and yoghurt. Eat with roti, paratha or a robust sourdough to maximise its earthy taste.
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