Mumbai Eggs
This is an authentic Parsi recipe for Mumbai eggs, but we have adjusted it slightly because unless you are a family of about a dozen people it was just a bit too big! This is the perfect Sunday brunch!
Mumbai Eggs
Servings: 2 people
Calories: 359kcal
Equipment
- Large Frying Pan
Ingredients
- ½ tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 2 tbsp Rapeseed Oil
- 1 large Red Onion finely sliced
- 2 cloves Garlic crushed
- 1.5 cm Root Ginger peeled and finely grated
- 500 g Tomatoes chopped
- ½ tbsp Tomato Purée
- ½ tsp Sugar
- ½ tsp Salt
- ¼ tsp Chilli Powder
- ⅛ tsp Turmeric
- 50 g Spinach fresh
- 2 large Duck Eggs duck eggs are so much better!
- 1 bunch Coriander
- 1 small Baguette sliced
Instructions
- Toast the cumin and coriander seeds in a frying pan until they are golden brown and aromatic. Lightly grind them down in a pestle and mortar
- Add the oil to the pan on a medium heat and, when hot, add the onion and cook for about 5-8 minute until it has softened and is turning golden. Add the garlic and ginger and cook for another two minutes
- Add the chopped tomatoes and cook unil they have thickened into a rich sauce and add the tomato purée, chilli powder, turmeric sugar, salt and the ground cumin and coriander seeds. Mix well and leave for 1 minute
- Add the spinach and leave to wilt in the sauce. Mix it well and then make two wells in the sauce with the back of a wooden spoon
- Crack the duck eggs into the wells and turn the heat down to low. Cook for about 10 minutes until the whites of the eggs are cooked but the yolk is still runny
- Serve sprinkled with coriander (it really does make a difference!) and fresh baguette and enjoy!
Nutrition
Calories: 359kcal | Carbohydrates: 23g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 619mg | Sodium: 788mg | Potassium: 1029mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5304IU | Vitamin C: 48mg | Calcium: 120mg | Iron: 5mg