Curried Eggs in Hell

A twist to the regular Shakshuka, eggs poached in a spicy, curried tomato sauce tempered with curry leaves garnished with fresh basil, cilantro and curry leaves.

Preparation Time: 10 minutes

Cooking Time: 10-15 minutes

Serves: 4

Ingredients and Quantity:

Eggs, large- o4 nos.

Extra Virgin Olive oil- ½ tbsp.

Curry leaves -01 sprig

Onion, finely chopped- 01 no.

Garlic, sliced- 01 tsp.

Jalapeño peppers, seeded and diced- 01 no.

Tomato sauce, basic- o2 cups

Smoked paprika- ½ tsp

Curry powder- 3/4^th tsp

Sugar- 1/4^th tsp.

Salt- to taste

Black pepper, freshly ground- ½ tsp

Chili flakes- ½ tsp

Parmesan, shredded- 30 gm.

For the garnish:

Fresh basil, shredded- 02 tsp

Cilantro, chopped- 01 tsp

Curry leaves- 04 small sprigs

Method:

1. Heat olive oil in a skillet, add curry leaves, add onions saute till translucent, add sliced garlic , jalapenos and cook until soft for about 3-5 minutes
2. Pour in it the basic tomato sauce and add sugar, cumin, paprika, curry powder and salt and pepper to taste. Simmer.
3. Crack the eggs in one at a time and simmer until they are cooked i.e. for runny yolks, for 05 minutes. Sprinkle chili flakes
4. Remove from flame and sprinkle with cheese, basil and cilantro.
5. Serve very hot garnished with sauteed curry leaves sprigs.