Ingredients

• onion - 1/3 cup, finely chopped
• garlic - 1 tsp, minced
• ginger - 1 tsp, minced
• green chillies - 1 tbsp, finely chopped
• oil - 3 tbsp
• tomato puree - 2 tbsp
• thick coconut milk - 1/2 cup
• turmeric powder - 1/2 tsp
• salt to taste
• eggs - 4

How to Make Poached Eggs in Coconut Milk

• Combine onion, garlic, ginger and green chillies together. Place in a microwave safe pie dish.
• Add oil and cook on full power for 5 minutes, stirring a couple of times.
• Add tomato puree, coconut milk, salt and turmeric powder.
• Cook on full power for 2 minutes.
• Remove 3 tbsp of this gravy and reserve. Break the eggs, one by one, neatly into the pie dish. Pierce the yolks with a tooth pick. Pour the reserved gravy over them.
• Cover the dish and cook on full power for 3-4 minutes. Allow to stand for 5 minutes. The eggs will set by this time. Serve hot with bread or Chapattis.