Andyache Gatte

Poached eggs on a bed of spicy caramelized onions. I can best describe this as a spicy onions, Indian version of shakshuka

This is another gem of a recipe from my mother-in-law’s collection. It is probably my most favorite way to make eggs for a heavy breakfast or even lunch or dinner. If you are bored with the usual suspects of bhurji, omelet or egg curry, this is a really good alternative.

The recipe is pretty easy, uses simple and easily available ingredients and is not at all time consuming – Like most of my MIL’s recipes, effortlessly delicious 🙂

If you love a wholesome, delicious preparation of eggs over lip-smacking caramelized onions with the perfect amount of spice, this one is for you!

This recipe serves 2

you will need:

6 medium sized onions (roughly one onion per egg that you use) – chopped in ~0.5 mm squares

6 large eggs

2-3 tbsp. oil

1/4 tsp asafoetida

1/2 tsp turmeric powder

1-2 tsp red chilli powder

salt

cilantro for garnishing

Procedure:

• In a flat heavy bottom pan (with lid), heat oil and add the asafoetida and turmeric powder.
• Add the chopped onions to the oil and sauté for a minute.
• When coated evenly with oil, add salt and red chilli powder. Cover and cook for a couple of minutes. Adding the salt ensures that the onions sweat as they cook and do not start browning immediately.

• Remove the lid and evenly spread the onions on the bottom of the pan.
• Break eggs one at a time and them directly over the bed of onions.
• cover and cook until done.

• I do not like egg yolks, so I overcook them – that way they are easy to remove! If you like runny egg yolks, cook only for a little time. In this case, let the onions cook a little longer before adding the eggs.

• Garnish with cilantro and serve with bread.