Recipe information
Yield
serves 5
Ingredients
4 teaspoons vegetable oil
1 shallot, minced
1 garlic clove, crushed
2 tablespoons grated fresh ginger
1 can (28 ounces) chopped tomatoes with juice
2 small green chiles, such as jalapeño or serrano, finely chopped, plus more for garnish
2 teaspoons ground turmeric
1/2 teaspoon ground cumin
3 sprigs cilantro, finely chopped, plus more sprigs for garnish
Coarse salt and freshly ground pepper
5 large eggs
Preparation
Step 1
Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add the tomatoes and their juice, and the chiles, turmeric, cumin, and chopped cilantro. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes are soft and the sauce has thickened, about 15 minutes.
Step 2
Break 1 egg into a small bowl; slide onto the tomato sauce. Repeat with the remaining eggs, arranging them around skillet. Cover, and cook until the egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with chiles and cilantro. Serve hot.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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