Type of dish: breakfast, lunch
Equipment: medium sized, nonreactive pot, large heavy skillet
- 3 TB traditional fat of choice
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp chili powder
- ¼ tsp cayenne or more
- 1 tsp sea salt
- 2 lbs celeriac (celery root) peeled and cut in to ½ inch cubes
- ½ cup tomato paste
- 1 to 2 cups chicken stock
- 8 eggs (preferably free-range, organic)
- 1/4 cup cilantro, chopped for garnish
- Heat 1 TB of fat in a pot over medium-low heat.
- Add the onion and cook for 6-8 minutes, until it begins to soften.
- Add the garlic and ginger, stir in well and cook for 1 minute more.
- Stir in the ground spices: garam masala, cumin, chili powder, cayenne, and the salt.
- Add the celeriac, tomato paste and stock. Stir well, cover and cook at a gentle simmer for 10 minutes or until the celeriac is tender.
- Stir frequently to prevent it sticking to the bottom of the pan and add additional stock if the sauce begins to dry out too much.
- Meanwhile, in a large skillet, heat the remaining 2 TB of fat over medium heat.
- Fry the first 4 eggs. Remove with a spatula and fry the second batch. To serve, plate up a large spoonful of celeriac and top with 2 eggs.
- Sprinkle with fresh cilantro.