“What a brilliant way to cook eggs! Even better as spicy as this!”
Shelina Permalloo made her first mark as a contestant and winner on Masterchef. Since then she has released two books ‘Sunshine On a Plate” (where this dish was first aired) and lately ‘The Sunshine Diet”.
Its an easy dish really, but with bags of flavour. It takes about 40 minutes all in to prepare and cook. Lovely with some crusty bread to mop up.
3 tbsp vegetable oil
1 medium onion, finely chopped
2cm piece of fresh root ginger, peeled and grated
2 garlic cloves, grated
1 red bird’s eye chilli, finely chopped
4 sprigs of thyme
1 x 400g tin peeled plum tomatoes
2 tbsp freshly chopped coriander (the more the better for me!)
3 large eggs (I did 4 medium eggs)
freshly chopped flat leaf parsley, to garnish
Heat the vegetable oil in a large pan with a tight-fitting lid over a medium heat and fry the onion until just beginning to brown. Add the ginger, garlic, chilli and thyme and cook for 3–4 minutes, stirring occasionally
Add the tomatoes and cook for 20–25 minutes until the tomatoes are beginning to break down and the oil has started to rise to the top of the mixture. Season with salt, add the chopped coriander and stir
Crack the eggs into the pan, cover and cook for 5 minutes, or until he eggs are softly poached. Garnish with the parsley and serve.
For more of Shelina’s recipes go to http://www.shelinacooks.com