INGREDIENTS
Poached Eggs with Indian Chickpeas
Servings - 2
INGREDIENTS
Oil - 1 tablespoon
Garlic - 1 tablespoon
Spring onions - 50 grams
Cumin powder - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Green chili - 1/2 teaspoon
Cayenne pepper - 1/2 teaspoon
Water - 50 milliliters
Bell pepper - 80 grams
Tomato - 150 grams
Water - 50 milliliters
Salt - 1 teaspoon
Boiled chickpeas - 320 grams
Coriander - 3 tablespoons
Oil - for greasing
Eggs - 2
Water - 500 milliliters
Vinegar - 1 teaspoon
Salt - to taste
Red chili - to taste
Black pepper - to taste
Coriander - to taste
PREPARATION
1. Heat 1 tablespoon oil in a skillet, add 1 tablespoon garlic and saute for 2 - 3 minutes or until it’s golden brown in color.
2. Add 50 grams spring onions and fry till translucent.
3. Then, add 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and stir well.
4. Add 1/2 teaspoon coriander powder, 1/2 teaspoon green chili, 1/2 teaspoon cayenne pepper and mix it well.
5. Now, add 50 milliliters water stir well till the water get absorbed.
6. Add 80 grams bell pepper, 150 grams tomato and mix it well.
7. Add 50 milliliters water, 1 teaspoon salt and saute for 5 - 7 minutes or till the tomatoes are soft and pulpy.
8. Then, add 320 grams boiled chickpeas and mix it well.
9. Cook for 5 - 7 minutes.
10. Add 3 tablespoons coriander and mix it well. Remove it from heat and keep side.
11. Take two stainless steel bowls and grease them with oil
12. Add 1 egg in both bowls.
13. Take a skillet, add 500 milliliters water and bring it to a boil.
14. Add 1 teaspoon vinegar and place the stainless steel bowls inside the skillet carefully.
15. Cover it with lid and boil for 3 - 4 minutes on medium heat.
16. Remove the bowls carefully from the skillet and allow it to cool.
17. Gently Place the eggs one top of the chickpeas.
18. Garnish with salt, red chili, black pepper and coriander.
19. Serve and enjoy!