Eggs gently poached in a spiced tomato and red pepper sauce, finished with feta and herbs and served with bread. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 2 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧅Onion1, sliced
🍅Tomato5, chopped
🧄Garlic3 cloves
🫙Olive Oil2 tbsp
🥚Eggs4
🌶️Ground Cumin1 tsp
🌶️Paprika1 tsp
🌶️Red Bell Pepper1, sliced
Optional extras
🌿Fresh Parsley2 tbsp
🧀Feta Cheese50 g
🍞Breadto serve
Instructions
1
Soften onion and pepper in olive oil, add garlic, cumin and paprika.
2
Add tomatoes and simmer 10–15 minutes into a thick sauce; season.
3
Make wells and crack in the eggs; cover and cook until the whites set but yolks stay runny.
4
Top with feta and parsley and serve with bread.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Cover the pan once the eggs go in so the tops set without overcooking the yolks.
