Egg Curry or bhurji

      Khagena or egg  bhurji is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin. It is believed to have a Tunisian origin

• Olive oil 1 tb or oil 2 tsp
• Onion chopped 1 medium size 
• Garlic chopped 4 cloves
  Chilly powder 1 tb
  Salt
  Curry powder 1 ts
  Thyme pinch
  Tomato concasse 200 g
  Egg 6 
• Mixed herbs ¼ ts
• Parsley 1 ts
• Sugar pinch
• Chicken stock ½ cup
• Paneer 150 g

Method

Heat olive oil in a pan add chopped onions, chopped garlic, saute it, add chilly powder, salt, curry powder, thyme, tomato concaveness, sugar, chicken stock, paneer, cook this for few minutes, switch off the flame and this mixture transfer to the oven proof dish and break the egg and pour on the top of the mixture side by side and sprinkle mixed herbs, bake them at 180 c for 10 minutes, sprinkle some parsley.


Serve this with bread, chapatti.