Tamatar Masala Anda - Poached Eggs in Tomato Sauce

These eggs are an Anglo-Indian creation, probably an Indian version of shakshuka. I love to make them when I have made a fresh batch of Everyday Masala Paste—after all, more than half the work is done that way! They make a great hearty breakfast or a light meal. The eggs in this dish are soft rather than runny and taste indulgently creamy. My son refers to this dish as his special eggs.

Cuisine

Indian

Course

Breakfast

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free

Cooking Technique

Sauté

Keywords

15-30 min, 4 servings, breakfast, chopped cilantro, coconut milk, contributed, cook 10 min, easy, eggs, everyday masala paste, gluten free, indian, prep 3 min, red pepper flakes, Rinku Bhattacharya, sauté

Prep Time

3 min

Cook Time

10 min

Servings

4 servings

Ingredients

1 cup Everyday Masala Paste
1/2 cup coconut milk
1/2 tsp red pepper flakes
4 eggs
1 tbsp chopped cilantro

Instructions

Set the Instant Pot® on Sauté mode. Add the Everyday Masala Paste and cook for 3 to 4 minutes, until the masala cooks down some—this helps the onions in the masala paste caramelize and imparts a deep rich taste to the sauce.
Add the coconut milk and stir well. Bring to a simmer. Sprinkle with the red pepper flakes.
Carefully crack the eggs over the tomato sauce in four separate spots. Close the lid and set to cook for 2 minutes still on Sauté mode. (When ready the egg yolks should be gently set and slightly runny if poked; they will develop a soft skin on top.) Sprinkle with chopped cilantro. To serve gently lift out each egg and some sauce with a large spoon and place on plate.

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