Indian Egg in Tomato Sauce

For Indian egg in tomato sauce, wash the tomatoes and cut into eighths. Peel onion, garlic and ginger, halve onions and cut into fine strips, finely grate garlic and ginger.

Cut chili pepper into fine rings. Heat ghee in a pan and fry the onion until light brown. Add garlic, ginger, chili, turmeric, cumin and paprika and fry for 1 – 2 minutes more.

Add the tomatoes (fresh and canned) and cilantro or parsley and simmer on low heat for a few minutes until the sauce has thickened a bit.

Stir in the sugar and vinegar and make a well. Put the egg into this well, add salt and continue cooking with the lid closed until the egg is set. Carefully arrange the Indian egg in tomato sauce and serve.

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