Eggs in a finger licking tomato-coriander sauce infused with nutty brown butter..
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Breakfast, Dinner, Lunch, Main Dish
Cuisine: MAIN DISHES, QUICK AND EASY
Keyword: Keto, Low Carb, paleo
Servings: 3people
Ingredients
2 tablespoonvegetable oil
2tablespoonbutter or ghee
6eggspeeled, hard boiled
1clovegarlicminced
½red onionsliced
3cupschicken stockunsalted
1teaspooncumin powder
1teaspooncoriander powder
1teaspoonhot chilli powderto taste
¼teaspoonturmeric powder
1teaspoonsaltto taste
½teaspoonblack pepperfreshly ground
3plum tomatoeschopped
4cupscherry or heirloom tomatoeshalved
2tablespooncoriander leavessliced
Instructions
Heat the oil in a saucepan on medium heat. Add the eggs, fry until lightly golden, Remove the eggs from the oil and set aside.
Add the ghee to the saucepan. If you do not have ghee, add butter and simmer it until it turns into an intensely fragrant golden brown color. Be careful not to overcook. Add the onions and garlic until lightly caramelized.
Add 1 cup of chicken stock. Then add the cumin, coriander, turmeric, chilli powder, salt and black pepper. Allow the spices to simmer for a while in the sauce until half the chicken stock has evaporated and you are left with a silky buttery sauce.
Add the chopped plum tomatoes and simmer on low heat. After about 10 minutes, once the tomatoes are soft and about half the stock has evaporated, use a potato masher to mash the tomatoes into a thick sauce.
Add the halved cherry or heirloom tomatoes. Simmer for about 3-5 minutes. Add more salt, if needed to taste. Slice the eggs and arrange on top. Sprinkle with the coriander leaves.