Eggs; quintessential, effervescent, delicious, delectable, heavenly (and I can go on…) little morsels of goodness, that form a very vital part of our diet. Eggs are not just a great source of protein, but they’re also a good source of unsaturated fats, the good kind of fat. Even today, many would debate about the health benefits and risks of eating eggs and the egg yolk, but hailing from a family of doctors, I find it crucial to include at least ONE whole egg in my family’s daily diet. So, if not breakfast, we try to include an egg in our meal, be it in any form.
My parents are more of the hard-boiled and omelet egg eater kinds, but I love my sunny-side ups and soft-boiled, soft-poached eggs. This dish, is a truce; including eggs that are soft and velvety, with a hard yolk… It is also an innovation that came to me in a glorious moment of sudden revelation (and the fact that I had some leftover chicken mince in the fridge) 😀
Note: This is by no means a health-food, and if you find yourself unwilling to indulge, just cut down on the oil, and it’ll still taste good.
Poached Eggs in Chicken Keema Gravy
- Eggs – 3
- Chicken mince/keema – 100 gms
- Onions – 2
- Tomato – 1
- Ginger – an inch piece
- Garlic – 8 to 10 cloves
- Coriander – 1 cup, a large bunch
- Garam masala powder – 2 tsp
- Meat masala – 2 tsp
- Salt – to taste
- Red chili powder – 2 tsp
- Mustard oil – 4 to 5 tbsp
- Heat a skillet and add the oil, letting it smoke well.
- Meanwhile, make a paste with the onions, ginger-garlic, tomato and coriander. It will be dark green.
- Pour this paste into the hot oil carefully, avoiding spatters.
- Add the chicken keema, and mix well. (You can use pre-boiled chicken mince, or leftover chicken mince like I did.)
- On a medium flame, cook the masala paste well, letting it fry, and release oil.
- Season with the dry masalas, and salt, stir and spread the masala evenly on the pan.
- Bring down the flame, and break each egg, one by one, on top of the gravy.
- Let the egg whites solidify a little, and pour 1/2 cup of water.
- Cover the pan, and let cook for 5 to 8 minutes or until yolks harden and gravy is almost dry.
- Carefully remove each egg and place on serving bowl, arranging gravy on top.
- Serve hot with roti or rice