Josceline Dimbleby

Bhikoo’s Poached Eggs

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Josceline Dimbleby’s Complete Cookbook
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Bhikoo lives in Delhi and shares the deep interest most Indians have in food and cooking. One day she made me this unusual variation on poached eggs. They are cooked in a delicious spiced banana mixture and the result is a quick and excellent supper dish.

Ingredients

  • 2.5 cm/1 in piece fresh ginger
  • 3 cloves garlic
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Method

Peel the ginger and garlic. Cut the chilli open under running water and remove the seeds and stem. Finely chop the ginger, garlic and chilli together. Peel the onion and slice thinly in rings. Cut up the tomato into small cubes.

Heat 2 tablespoons of the oil in a large frying pan over a low