Anjum Anand’s fantastic eggy lunch recipe!

No, unfortunately, this is not me, but the lovely Anjum Anand.

I have just decided that Anjum’s following recipe is my favourite lunch of all time. It is low in carbohydrate so if you want to up the carbs you could have it with a slice of bread.  It is from Anjum Anand’s New Indian recipe book and is hot and spicy and quick to make. The recipe says serves 3-6, but we had it between two as we are quite greedy! Next time I will double the main recipe and save half for another day in the week.

Tomato-poached eggs 

3 tbsp vegetable oil

1 medium onion, finely sliced

1/2 green pepper, sliced

2 large cloves garlic, pounded to a paste or chopped

1 tsp chopped fresh ginger

3/4 tsp ground cumin

1 heaped tsp ground coriander

1/2 – 3/4 tsp red chilli powder

1/2 tsp turmeric

salt to taste

8 good-sized plum tomatoes, chopped (it says skinned in recipe but I didn’t bother)

2 tsp white wine vinegar

6 large eggs

Heat the oil in a non-stick frying pan and fry onion until golden.  Add green pepper and cook for 3 minutes.  Add garlic and ginger and cook, stirring, until garlic is soft, around 1 minute.  Stir in ground spices and salt and cook for 30 seconds on low.

Add tomatoes and stir well to mix. Bring pan to a simmer and cook, covered, for 15-20 minutes.  Taste – there should be no harsh elements.  Add a splash of water from a recently boiled kettle to loosen the gravy a little, though it should still be creamy and thick.  Add vinegar and adjust seasoning.  (At this point if doing double recipe, half it and continue).

Smooth surface of mixture and make 6 hollows with back of spoon. Crack an egg into each hollow. Sprinkle a pinch of salt over the eggs.  Cover and cook until eggs done to your liking, around 2 -4 minutes.  Serve.  Yum!

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