G'DAY FARM
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GDAYFARM.COM.AU/RECIPES
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Persian Eggs
Serves 3
		
~~~ Ingredients ~~~
6 eggs - free range
2 tbls olive oil
1 medium onions - brown, chopped
1 clove of garlic - Russian, crushed
2 small capsicums - green, red or yellow, chopped
3 tomatoes - brandywine, chopped
2 fresh chillies, finely chopped
1 cup spinach - baby
1 tsp garam marsala
1/2 to 1 tsp chilli power
1 tsp coriander powder
2 tsp white wine vinegar
Sea salt and black pepper
Boiled water (if required)

~~~ Directions ~~~
In a shallow, wide saucepan or skillet (with lid) add olive oil and heat over medium heat. Add onion, capsicum, fresh chilli and garlic.  Gently fry until onion is translucent.  Add the spices (garam marsala, chilli powder and coriander) and stir for another 2 minutes.  Add tomatoes, salt and pepper and a little boiled water to make a thick sauce.  Cover and simmer on low for 10 minutes.  Layer spinach to cover the sauce and drizzle over the white wine vinegar, cover until spinach is just wilted.  With a large spoon make 6 evenly spaced wells into the sauce and crack an egg into each well. Cover and cook on low heat until the eggs are cooked through, being careful to keep the yolks runny and not hard. Serve 2 eggs with a generous helping of sauce per person on a warm plate with a slice of toast of your choice.