Tamatar Masala Anda - Poached Eggs in Tomato Sauce

By: Rinku Bhattacharya

Tamatar Masala Anda - Poached Eggs in Tomato Sauce
cuisine icon Cuisine
Indian
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Sauté
cuisine icon 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 icon Prep Time
3 min
cook icon Cook Time
10 min

serving icon 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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