Finely chop the onions and green chillies together using a chopper or food processor.
2
Select a small frying pan with a matching lid that can be used for both cooking and serving directly at the table.
3
Heat the ghee in the pan until it is hot and shimmering.
4
Add the chopped onions and chillies, cooking on medium-high heat until they turn light golden or pink, about 4-5 minutes.
5
Roughly chop the tomato and finely process it using the chopper.
6
Reduce the heat to low, add the finely chopped tomato, and season with salt, turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala.
7
Mix well and cook for 1-2 minutes. If the masala appears dry, add a splash of hot water and continue cooking for 2-3 minutes until everything is cooked through.
8
Lower the heat further and add 2-3 tablespoons of fresh cream, mixing gently. Do not cook it further, just bring it together lightly.
9
Taste the mixture and adjust the salt if needed.
10
Spread the masala evenly across the bottom of the pan and create 4 small wells using the back of a spoon for the eggs to settle into.
11
Turn off the heat. Crack each egg into a small bowl first, then gently slide it into a well in the masala, keeping the yolk intact. Repeat for all 4 eggs.
12
Season the eggs with salt and freshly crushed black pepper.
13
Cover with the lid and cook on the lowest possible flame until the egg whites are just set, about 3-4 minutes. Cook longer if you prefer firmer eggs, but the yolks are best when still slightly runny.
14
Turn off the heat and serve immediately directly from the pan, accompanied by sliced bread or any bread of choice.
PrimedTableBETA
