25 May 2019 Lorraine 0Comment
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Breakfast in our home is mostly oats or fruit with yogurt and muesli. On the odd occasion when hubby is not in a rush to get out the house it will be eggs. Most weekends we are also on the move, we are out the house early so I don’t make fancy breakfasts. Today we had to wait for someone to finish up some work in our home so I actually had time to make breakfast. My hubby absolutely loves this dish, Egg Chutney, its how we know it raised in an Indian home in South Africa. It’s similar to the middle eastern dish Shakshuka.

Egg Chutney brings back fond memories of my days back at home when my mum used to cook it. My mum loved making her elaborate breakfasts on weekends and I must say it was always delicious. I’m drooling just thinking of it, one of my favourites was a lamb sausage chutney….yum! Pity I don’t eat lamb anymore. I must have mentioned this in a previous post, chutney is a basic tomato relish/sauce and you can really add anything to it, lamb chops, chicken, sausages, eggs, paneer and loads more.

if you love spicy you will love this Egg Chutney with loads of chilli and a hint of cumin. Hubby thinks I make the most amazing Egg Chutney, he always compliments this dish and coming from this fussy eater that’s a lot. It’s quite a simple dish to cook, the chutney takes a few minutes and then you crack the eggs on top and allow it to steam until cooked.

You can serve it with some fresh rolls or bread. I had leftover naan bread in the fridge and it’s what I served it with. I know a bit early to have naan bread and spicy food but hey I’m Indian, spicy works anytime of the day.

Spicy Lamb Kebab Chutney is another great dish to try, using a similar chutney recipe. If you want something less spicy do try this delicious breakfast recipe from my friend Sonila’s blog https://mediterraneanlatinloveaffair.com/eggs-halloumi-avocado-breakfast-keto/

 

Egg Chutney

Poached eggs in a spicy tomato relish
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2

Ingredients

  • 1 onion finely chopped
  • 4 medium roma tomatoes blanched and blended until smooth
  • 2 green chillies slit in halves
  • 2 birds eye chili slit in halves (optional)
  • 1 tspn cumin seeds
  • 3 tbsp vegetable oil or light olive oil
  • 3/4 tspn garlic minced
  • 1 sprig curry leaf
  • 1 tspn chilli powder
  • 1/2 tspn turmeric
  • 1/4 tspn paprika
  • salt
  • 1/2 tspn sugar (more or less depending on how acidic your tomatoes are)
  • Coriander leaves for garnishing

Instructions

  • Heat oil on medium heat and add cumin seeds
  • Once the cumin seeds start to burst add the onion. Saute until transluscent
  • Add garlic, chilli and curry leaf and saute for another minute
  • Add chilli powder, turmeric, paprika and fry for about 30 seconds. Be careful not to burn the spices
  • Add the tomato. Season with salt. Add some sugar only if your tomatoes are acidic or you an totally omit the sugar
  • Cover and simmer on a low heat for 10 minutes or until the oil starts surfacing to the top
  • Crack the eggs on top of the chutney. Add more salt if required. Cover and allow to simmer for a further 5 minutes or until the eggs are cooked to your preference
  • Garnish with coriander and serve immediately


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