Egg Chutney
Servings 4
Difficulty Beginner
Total Time 45 minutes COOK MODE
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INGREDIENTS
- 3 Tbsp vegetable oil
- 2 onions, finally chopped
- 2 cloves garlic, crushed
- 1 green chilli, chopped
- 1 tsp Hinds Spices Hot Curry Powder
- 2 X cans
Rhodes Quality Chopped and Peeled Tomatoes - 2 tsp
Rhodes Quality Tomato Paste - 200g cherry tomatoes, quartered
- 1 Tbsp brown sugar
- Coriander, to serve
- 6 XL eggs
METHOD
- Heat the oil in a large frying pan, add the onions, garlic and chilli. Sauté for 5 minutes or until soft and translucent. Add the Hinds Spices Hot Curry Powder and cook for a further minute. Add the Rhodes Quality Chopped & Peeled Tomatoes, Rhodes Quality Tomato paste, cherry tomatoes and brown sugar and simmer for 20 minutes. Make 6 dents in the mixture and break in the 6 eggs, simmer gently for 5-7 minutes or until the eggs are cooked. For hard eggs cover with a lid and simmer for a further 3 minutes.
- Top with fresh coriander and serve.