Ingredients
| • | Eggs | 4 |
| • | Chickpeas (kabuli chana),soaked and boiled | 1/2 cup |
| • | Tomato | 1 medium |
| • | Oil | 2 tablespoons |
| • | Onion ,finely chopped | 1 medium |
| • | Garlic,finely chopped | 1 teaspoon |
| • | Pickled jalapeno peppers,sliced | 1 small |
| • | Tomato puree | 1 tablespoon |
| • | Salt | to taste |
| • | Cumin powder | 1/4 teaspoon |
| • | Red chilli powder | 1/2 teaspoon |
| • | Crushed red chillies | 1/4 teaspoon |
| • | Parsley,chopped | 2 tablespoons |
| • | Cottage cheese (paneer) | 50 grams |
Method
Puree tomato. Heat oil in a non stick pan, add onion, garlic, pickled jalapeno, tomato puree and saute till fragrant. Add chane, add readymade tomato puree and mix
Preheat oven to 200° C. Add salt, cumin powder, red chilli powder, crushed red chillies and 1 tsp parsley and mix well. Transfer into a baking dish. Crumble paneer and sprinkle on top the chana mixture.
Break eggs one by one, and put on top keeping a little distance between each. Sprinkle remaining parsley. Bake in the preheated oven till egg whites get set but yolks remain runny.
Serve hot.
Puree tomato. Heat oil in a non stick pan, add onion, garlic, pickled jalapeno, tomato puree and saute till fragrant. Add chane, add readymade tomato puree and mix
Preheat oven to 200° C. Add salt, cumin powder, red chilli powder, crushed red chillies and 1 tsp parsley and mix well. Transfer into a baking dish. Crumble paneer and sprinkle on top the chana mixture.
Break eggs one by one, and put on top keeping a little distance between each. Sprinkle remaining parsley. Bake in the preheated oven till egg whites get set but yolks remain runny.
Serve hot.
No comments:
Post a Comment