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Indian eggs with tomato sauce?

post #1 of 8
Thread Starter 

A friend of mine recently mentioned that she'd made shakshula. I'd never heard of it, googled it, & clicked on the first thing that came up, the Wikipedia article, & thought, Hang on, this is huevos rancheros wearing a djellaba!

 

I've been making huevos rancheros since I was in high school - that salsa of onions, chilis, garlic, cumin, tomatoes, & cilantro was the first thing I ever learned to cook. Years later, when I had gotten into cooking Indian food a lot, it occurred to me that if you took the huevos rancheros salsa recipe &, say, throw some mustard seed into the oil, some ginger in with the garlic, some turmeric in with the cumin, and some garam masala in with the cilantro, you'd have an Indian sauce perfectly suited to poaching some eggs in or putting over fried eggs & serving with naan or chapatis.

 

But I don't recall ever seeing this as a dish in Indian cookbooks or restaurants.  What I'm wondering is, is this or something like it done in South Asian cooking?  

The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
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The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
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post #2 of 8

I was curious (I have seen some interesting Indian egg dishes before).  After digging a little (I think the spelling is what got messed) it kind of looks like the history of the dish may be rooted in Tunisian/African cooking and the roots translate quite well to some of the regions of India that lean heavily on the Tomato. Another link (in Spanish but the author basically reiterates the Tunisian roots) to confirm.

post #3 of 8

Every culture has their own versions of the same food.  The ingredients may differ a little but all concepts are the same.

 

italian meatballs -> swedish meatballs -> kefte

 

Flatbread -> naan -> pita -> matlouh

 

Stew -> cassoulet -> curry

 

BBQ -> tandoori -> Gogi gui

 

omelet -> fritatta -> tortilla

 

corn dog -> kebab -> souvlaki -> yakitori

 

gyro -> burger -> taco

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 8

Also an old classical dish is quite similar called''' Eggs Portuguese  '''

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 8

Closest thing that I can think of is Indian egg curry or egg masala.  The sauce in these dishes can vary from a light tomato and onion based sauce, to a rich and heavy sauce made from cashews, almonds and cream.  In most Indian egg curries/masalas however, the eggs are hard boiled and then added to the sauce.  There are a few recipes floating around where the raw eggs are poached in the sauce.

post #6 of 8
Quote:
Originally Posted by AZFoodie View Post
There are a few recipes floating around where the raw eggs are poached in the sauce.

 

I'm a bit curious about this, I tried to Google it and haven't found anything relevant. Could you please point me in the right direction, or give me the name of such a dish? I'd like to try something like this at some point (my drooling face says it will be sooner rather than later).

 

I love poached eggs, but I've always complained a bit about the lack of "variables" involved in the process.

Tim from ZRCR

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Tim from ZRCR

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post #7 of 8
post #8 of 8

Thank you :)

 

I will try the Egg Kurma later on today, though the eggs are not really poached... it looks great for a nice breakfast for two.

Tim from ZRCR

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Tim from ZRCR

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