Cheesy egg masala instant egg masala parsi style shakshuka

Ingredients

• 2 tbsp Oil
• 2 medium Onion, slice
• 1 sprig Curry leaves
• 2 Green chilli, chopped, green chilli
• ½ tsp Turmeric powder
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 tsp Coriander powder
• ½ cup fresh Tomato puree
• 4-5 medium sized Frying potato, julienning, pahadi aloo
• Little water
• Salt to taste
• ½ inch Ginger
• 2-4 Garlic cloves
• Salt to taste
• 1 tbsp Butter
• 1 cup Prepared potato mixture
• 2-4 tbsp Pizza cheese blend, Cheese
• 3 Eggs
• Coriander sprig, coriander leaves

Steps

1. Heat oil in a large non-stick pan, add prepared ginger garlic paste and saute for a minute.
2. Add onion, curry leaves and saute it well.
3. Add turmeric powder, degi red chilli powder, coriander powder and mix it well.
4. Add fresh tomato puree and cook on medium flame for 5 minutes.
5. Add the frying potato and mix it well.
6. Add little water and cover it with the lid and cook on medium flame.
7. Add salt to taste and mix everything well. Keep aside for further use.
8. In a mortar pestle, add ginger, garlic, salt to taste and make a paste of it.
9. In a small non-stick pan, add butter onces it’s melted, add prepared potato mixture.
10. Now, add cheese blend, whole eggs and cover it with a lid and cook for 5-8 minutes, or until the eggs are done.
11. Garnish it with coriander sprig and serve hot.