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Eggs poached in a rich tikka masala sauce with cherry tomatoes, spinach and peppers. Brunch, dinner or anything in between - this one does it all.
Prep: 5 mins | Cook: 15 mins | Total: 15 mins
Serves 2
1 pouch Holy Cow! Delhi Tikka Masala,
4 large eggs,
150g cherry tomatoes, halved,
2 large handfuls baby spinach,
Sourdough or naan to serve,
Fresh coriander to garnish,
1 red pepper, diced
1 tsp olive oil
1. Soften the veg: Heat the olive oil in a wide, lidded frying pan over medium heat. Add the diced red pepper and cook for 2 minutes until slightly softened.
2. Add tomatoes: Add the cherry tomatoes and cook for 1 minute, stirring occasionally.
3. Pour in the sauce: Add the Holy Cow! Delhi Tikka Masala sauce and stir everything together. Let it bubble gently for 2 minutes.
4. Add spinach: Stir in the baby spinach and let it wilt into the sauce - about 1 minute.
5. Poach the eggs: Make 4 wells in the sauce. Crack an egg into each well. Cover with a lid and cook for 4-5 minutes until the whites are set but the yolks are still runny.
6. Serve: Scatter with fresh coriander and serve straight from the pan with sourdough or naan.
Tip: For firmer yolks, cook for an extra 2 minutes. Add a pinch of chilli flakes for extra heat.
