• 16 Apr - 22 Apr, 2022
  • Mag The Weekly
  • Cookery


· 2-3 tablespoons oil

· 1 cup onion

· 1 cup bell pepper

· 2 tablespoons tomato paste

· 2 cups tomato puree

· Salt to taste

· 1 teaspoon paprika

· ½ teaspoon crushed red chillies

· 1 teaspoon cumin powder

· 1 teaspoon brown sugar

· 6 eggs

· 1 cup coriander leaves

· Red chillies, for garnish


In a pan, heat the oil, add onions and sauté it for two minutes. Add the bell pepper and cook for about two-three minutes. Add the tomato paste, and mix it well to combine. Then, add the tomato puree and cook for five minutes on medium heat. Add the salt, paprika, crushed red chilli powder, cumin powder, brown sugar, mix the ingredients well and cook for five minutes on medium heat or until the mixture thickens a bit. Make small holes in the mixture and then add eggs in each hole. Cover the lid and cook for maximum 10 minutes on medium low heat. Sprinkle with coriander leaves and red chillies.