You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Chop onion. Chop green chilli. Heat olive oil in a non stick pan, add onion and saute for 1 minute. Add tomato and continue to saute.
Break eggs into a bowl. When the onion turns a light golden, add green chilli and mix. Switch off heat. Bring the onion-tomato mixture to the centre of the pan. Keep a round cookie cutter on the pan such that the onion-tomato mixture is inside it.
Gently slide the eggs into the cookie cutter to rest over the onion-tomato mixture. Sprinkle salt, red chilli powder and black olive slices over the eggs. Cover and cook on low heat. Any egg white that might seep out from under the cutter can be put back into the cutter.
Gently dislodge the eggs, along with the cutter, from the pan and place on a plate. Loosen the edges with a knife and lift the cutter. Serve hot garnished with a few thin strips of green and red capsicums.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.