Breakfast of Champions: Parathas with Poached Eggs in Tomato Chutney

Yes, this is a breakfast of and for champions.  Champions on a Saturday.  Because on a Saturday, one has the time to put together this winning breakfast.  And what is it, you ask?  It is the most heartiest Parathas served up with an inconceivably delicious dish of Poached Eggs in Tomato Chutney.

There’s a slideshow below that documents the preparation.  The chutney is a classic one of tomatoes cooked down in a tempered seasoning of hing, mustard, cumin, kari patta, turmeric, and garlic.  The unseen secret ingredient is a dollop of Gongura Pickle.  Add canned petite diced tomatoes, cook it down on a low flame for a long time, then add your eggs, cover, and wait for the longest time for the steam to make them set beautifully into the chutney.  Remove from flame when they’re cooked through but the yolks not firm all the way.  Serve with the Parathas.  And love.

Eggsinchutney

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