Ingredients
2 tablespoons olive oil
14 oz can diced tomatoes
1 jar Brooklyn Delhi Tomato Achaar
1 tbsp Roasted Garlic Achaar, or to taste
6 eggs
salt, to taste
parsley, chopped
feta, crumbled
Method
Place oil in a pan over medium heat. Mix in the Roasted Garlic Achaar, Tomato Achaar and diced tomatoes. Bring to a simmer. Give the sauce a taste and add salt as needed.
With the back of a spoon, make 6 indentions in the pan. Crack the eggs one at a time into a small bowl and carefully slide them into each of the indentions. Sprinkle salt over the eggs, then cover the pan and cook for about 5-10 minutes at medium-low heat, until the egg whites are set and the yolks are cooked to your liking. Keep an eye on the eggs at this point as cooking times may differ depending on the pan you are using and your stove. Turn off the stove.
Garnish with parsley and feta. Serve immediately with crusty bread or naan.
For Serving
Crusty bread or naan
In this recipe
