Eggs in Cherry tomato gravy - a gluten free yumly wonder
Author: 
Recipe type: Main
 
Ingredients
  • 6 eggs Boiled, peeled and halved
  • 1 onion finely sliced
  • 15 cherub/cherry tomatoes
  • 1 tsp garlic paste
  • 1½ tsp. ginger paste
  • 2” cinnamon stick
  • 5-6 pepper corns
  • 1 tsp. cumin powder
  • ½ tsp. red pepper powder
  • 1 tsp. tomato ketchup (gluten-free)
  • 2 tbsp. olive oil
  • 4 Thai green chilies
  • ½ cup coriander leaves chopped
  • Salt to taste
Instructions
  1. Heat oil in skillet (big enough to hold all the eggs, but not so large that the gravy dries up).
  2. Fry garlic
  3. Add onions and fry till they are translucent
  4. Add cumin powder and red pepper powder and 1 tsp of water.
  5. Stir for a few seconds
  6. Add ginger. Keep sauteing.
  7. Now add the 10 cherub tomatoes.
  8. Sauté on medium heat till tomatoes are soft.
  9. Add ketchup, cinnamon stick, pepper corns, green chilies.
  10. Stir it a few times, then add ½ cup of water.
  11. The gravy will come to a boil.
  12. Lower the heat to its lowest setting, then gently add the halved eggs one by one.
  13. Scoop up a spoonful of gravy from under each egg and smear the egg with it on top.
  14. Add the rest of the cherub tomatoes and a couple more chilies whole.
  15. Let the eggs simmer in the gravy for two minutes.
  16. Finish with chopped coriander leaves.
Notes
If you don't have cherry tomatoes, regular tomatoes will work too. Make sure the tomatoes are not of sour kind. Serve with bread, roti, Basmati rice or pita bread. (Watch out for: Cholesterol, sugar content - source calorie.com)
Recipe by The Lady 8 Home at https://www.thelady8home.com/eggs-in-cherry-tomato-gravy-a-yumly-wonder/