Breakfast in our home is mostly oats or fruit with yogurt and muesli, definitely not Egg Chutney. 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.
Spicy Egg Chutney
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion finely chopped
- 5 roma tomatoes skin removed and blended
- 6 eggs
- 2-3 green chillies/red chillies slit in halves
- 1 sprig curry leaf
- 1 tsp ginger/garlic paste
- 1 tsp chilli powder
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp sugar if required
- Heat oil. Add cumin and fry until it bursts
- Add the onion, chilli and curry leaf and fry until onion is slightly brown
- Mix in the ginger/garlic paste and cook for a minute
- Add the spices, chilli powder, parika, turmeric and cook for 30 seconds
- Add the tomatoes, season with salt. Add sugar if required. Mix well, cover and simmer until tomatoes are cooked and sauce is slightly thick
- Make little wells in the sauce and add the eggs
- Cover and simmer until eggs are cooked. Garnish with coriander