Eggs poached in South Indian purgatory from Dinner: Changing the Game (page 156) by Melissa Clark

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Notes about this recipe

  • seherhussain on May 03, 2019

    Super easy weeknight meal and I appreciated the flavor shake-up from traditional middle eastern shakshuka to an Indian-ish one.

  • clcorbi on July 27, 2018

    I enjoyed this as a nice alternative to the standard shakshuka flavor profile. Next time, though, I'd like some add-ons: yogurt would be good dolloped on top, especially garlicky yogurt, and maybe some pickled onions or something crunchy to perk things up. I found this dish to be very spicy, but I might have just had a really potent pepper.

  • Delys77 on April 03, 2017

    Easy weeknight meal! The spicing is mild enough not to overpower the egg. I cooked for 6 minutes which resulted in a fully cooked egg. Go with 4-5 next time. If you have to cook the egg fully for a little one you can transfer some sauce and the egg to a smaller pan.

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