Skillet Tikka Masala Eggs
Palak Patel, author of The Chutney Life, believes a one-pot meal at the start of the day is always a brilliant idea. These Tikka Masala Eggs come together in just one pan, so even on the busiest mornings, it shouldn’t take much effort to get these on the table. While the onions and peppers add texture to the dish, you can omit them—just pour the sauce into the skillet and crack the eggs into the wells. However you choose to prepare it, this satisfying, hearty dish is a sure-fire way to kick-start your morning.
Ingredients:
- 1 Tbs. oil
- 1/2 tsp. cumin seeds
- 1/2 small white onion, finely diced
- 1/2 green bell pepper, finely diced
- Salt and freshly ground black pepper
- 1 1/2 cups (6 oz./355 g) The Chutney Life x Williams Sonoma Tikka Masala Simmer Sauce, plus more if needed
- 5 large eggs
- Fresh cilantro leaves, for garnish
Directions:
In a 12-inch skillet over medium heat, heat the oil until hot. Add the cumin seeds, onion, bell pepper and a pinch of salt and cook, stirring occasionally, until onions and peppers are translucent, about 5 minutes. Stir in the simmer sauce, making sure there is enough to cover the bottom of the skillet and adding more if needed.
Using a rubber spatula, create 5 small wells in the sauce and crack an egg into each one. Sprinkle each egg with a pinch of salt and pepper. Reduce the heat to low, cover the pan and cook until the egg whites are just cooked through and the yolks are still jammy, 3 to 5 minutes. Garnish with the cilantro and serve immediately with toasty sourdough or naan. Serves 2 to 4.
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