Serve this easy-to-prepare dish family-style, right from the pan: Cut it into wedges, and spoon a little of the piquant sauce over each piece. The garnish of cilantro and chopped chiles adds color and heat.
Photography: Charles Schiller
Martha Stewart Living, April 2003
- 4 teaspoons vegetable oil
- 1 shallot, minced
- 1 garlic clove, crushed
- 2 tablespoons grated fresh ginger
- 1 can (28 ounces) chopped tomatoes with juice
- 2 small green chiles, such as jalapeno or serrano, finely chopped, plus more for garnish
- 2 teaspoons ground turmeric
- 1/2 teaspoon ground cumin
- 3 sprigs cilantro, finely chopped, plus more sprigs for garnish
- Coarse salt and freshly ground pepper
- 5 large eggs
- Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add tomatoes and their juice, chiles, turmeric, cumin, and chopped cilantro. Season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft and sauce has thickened, about 15 minutes.
- Break 1 egg into a small bowl; slide onto tomato sauce. Repeat with remaining eggs, arranging them around skillet. Cover, and cook until egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with chiles and cilantro. Serve hot.
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