Bhikoo’s Poached Eggs

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.


  • 2.5 cm/1 in piece fresh ginger
  • 3 cloves garlic
  • 1 fresh green chilli
  • 1 large onion
  • 1 tomato, the plum variety if available
  • 3 tablespoons groundnut oil
  • 4 medium-sized firm bananas
  • ½ teaspoon ground turmeric
  • 4 large eggs
  • salt


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 heat and fry the onion gently until soft. Then add the ginger, garlic, chilli and tomato and sauté over a medium heat for 2-3 minutes. Remove from the heat.

Peel the bananas and slice thinly. Add the remaining oil to the frying pan, put back over a medium heat, add the sliced bananas and the turmeric and sauté for 1 minute. Then make 4 hollows in the mixture and break an egg into each. Sprinkle all over with salt, cover the pan with a lid or foil and cook over a low heat for 3-5 minutes, until the whites of the eggs have just set — it is important that the yolks are still runny. Serve straight from the pan, accompanied by a green salad and warmed nan bread.