Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Eggs gently cooked in a spiced chickpea and tomato sauce, served with a spoon of yoghurt.
Equipment: Large frying pan with a lid
Measures and names
Ingredients
- 6 eggs
- 2 tsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 green chilli, chopped
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin chickpeas, drained and rinsed
- 1 tsp garam masala
- Salt
- 100 g Greek yoghurt, to serve
- 1 small handful of fresh coriander (cilantro), chopped
Method
- Heat the oil in a large frying pan, add the cumin seeds for 30 seconds, then the onion, and cook for 5 minutes.
- Add the garlic, chilli, ground coriander, chilli powder and turmeric for 1 minute, then the tomatoes and chickpeas. Season with salt and simmer for 8 minutes until thick.
- Stir in the garam masala, then make 6 hollows in the sauce and crack an egg into each.
- Cover and cook over a low heat for 6–8 minutes until the whites are set and the yolks are as you like them.
- Scatter with coriander and serve with spoonfuls of yoghurt.
Swaps and tips
Like an Indian shakshuka. Check the eggs from 5 minutes for runny yolks. The sauce can be made a day ahead: reheat it until bubbling before adding the eggs.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 34 g | 10 g | 28 g | 552 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
