Poached Egg in tomato and onion gravy
Poached Egg in tomato and onion gravy

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, poached egg in tomato and onion gravy. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Poached Egg in tomato and onion gravy is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Poached Egg in tomato and onion gravy is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have poached egg in tomato and onion gravy using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Poached Egg in tomato and onion gravy:
  1. Get 2 finely chopped tomatoes
  2. Take 4 eggs
  3. Get 1 onion chopped
  4. Prepare 2 tbsp oil / butter
  5. Make ready 3 cloves garlic minced
  6. Take 1/2 tsp cumin powder
  7. Prepare 1/2 tsp garam masala powder
  8. Make ready 1/2 tsp red chilli powder
  9. Prepare 1 tbsp ketchup
  10. Make ready to taste Salt
  11. Get As per taste Pepper
  12. Prepare as required Freshly chopped coriander for garnishing
Instructions to make Poached Egg in tomato and onion gravy:
  1. Heat large saucepan on medium heat. Melt butter or oil, then add onions and garlic and cook until soft.
  2. Add chopped tomatoes, cumin, red chilli powder, salt and ketchup. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low.
  3. Simmer the sauce on low heat for about 10 minutes on low heat, stirring occasionally. Now add garam masala powder and stir once more.
  4. Crack the eggs into the tomato onion gravy, then cover the pan. Poach the eggs in the sauce for about 5 minutes, or until the whites are set and the yolk is still runny. If you want less runny eggs, cook it for longer.
  5. Season with salt and pepper to taste and sprinkle some freshly chopped coriander leaves. Serve warm with bread, roti or parathas.

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