Spicy egg chutney

2 servings Prep: 10 mins, Cooking: 15 mins
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This easy egg dish is perfect for breakfast or brunch.

By Food24 October 08 2020
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Ingredients (15)

3 - 4 tbsp oil
3 large tomatoes — liquidised with 1 green chilli
1 small onion — finely chopped
2 green chillies
4 curry leaves
1 pinch mustard seeds
1/4 tsp red chilli ginger and garlic paste
1/4 - 1/2 tsp ground turmeric
1 - 2 tsp chilli powder
1/4 tsp ground cumin
1 pinch sugar
salt and black pepper — to taste
fresh coriander — chopped
4 eggs
1 pinch chilli flakes — optional
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In a non-stick pan, add oil on medium heat with the mustard seeds, onions, curry leaves and fresh green chillies. Add the chopped onions and fry until onions are soft.

Now add the blended tomatoes, red chilli, ginger and garlic paste, turmeric, cumin powder, chilli powder, pinch of sugar and salt. Leave to cook for 6 minutes, or until the oil rises, on low heat.

Crack the eggs into the chutney, grind some fresh pepper, sprinkle fresh coriander and chilli flakes then leave to cook on low with a lid to cover until the eggs are cooked to your liking. Add spices and chillies according to your taste.

Reprinted with permission from thehealthyplateza. Follow along on Instagram for more recipes.

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