This is a slightly edited version of a version of Oeufs au Cumin et au curcuma a l’Indienne from my french anti-cancer cookbook Cuisiner avec les aliments contre le cancer by Richard Beliveau and Denis Gingras. It’s a flavourful and colourful dish. It’s also full of ingredients that are known for helping reduce the likelyhood of cancer. This includes seasonings like tumeric, cumin and coliander, onions and garlic, and the combination of olive oil and tomatoes.
It does contain tumeric which does stain, so be careful.
Ingredients
Olive Oil
2 or 3 cloves of garlic, chopped
1 tbsp ground Tumeric
1 tbsp ground Coriander
2 tbsp ground Cumin
1 can petite diced tomatoes (with onions, peppers and chilis), drained
Salt, to taste
Pepper, to taste
4 Large Eggs
Garnish with fresh chopped Coriander (optional)
Instructions
1. Cover the bottom of a frying pan with olive oil. Heat the oil.
2. Simmer the garlic for a bit. Add the ground tumeric, coriander and cumin. Stir for a minute or two.
3. Add the can of tomatoes to the pan. Heat until the mixture thickens, 15 to 20 minutes.
4. Make 4 nests in the tomato mixture. Place one egg in each nest, be careful not to break the yellow. Season the mixture with salt and pepper to taste.
5. Cook the eggs until the egg whites are set.
6. Garnish with fresh coriander and serve
No related posts.
