This is a traditional recipe passed down from Mum to daughter and Mother-in-Law to Daughter-in-Law.
My mother was taught by my late grandmother and my mum taught me 🙂
Huge blessing to learn from them, Alhamdhulillah.
2 onions sliced and fried till golden
2 – 3 tablespoons oil
Whole spices
1 teaspoon cumin seeds
2 inch pieces of cinnamon sticks
3-4 cardamom pods
1 teaspoon black pepper (whole)
2 pieces cloves
2 teaspoons salt
1 teaspoon chili powder
½ teaspoon turmeric powder
1 teaspoon Garam masala.
4 tomatoes crushed.
1 teaspoon tomato paste
1 teaspoon ginger paste
1 teaspoon garlic paste.
2-3 green chillies-crushed
6 -7 eggs
Method
Heat oil and add the whole spices, fry for a minute till fragrant. Then add the ground beef and cook it till it is well browned and there is no liquid left. Add the tomatoes and the rest of the ingredients, add ½ cup water and the fried onions and reduce the heat, cover and let it cook for about 20 minutes. Keep checking and stirring to prevent it from sticking on the pot.
Once the gravy is thick turn it into an oven safe casserole dish, spread evenly and using the spoon make a shallow well and put cracked egg in it (just like the way we make sunny side up eggs). Make the same number of dents as you want your eggs. Sprinkle salt and pepper on the eggs.
Switch on the broil at 350 F and put the casserole under for about 6-7 minutes depending on how firm you like you eggs.
Enjoy with home made buns or hot chapati.
