Preparation Time : 0-5 minutes
Cooking time : 31-40 minutes
Servings : 4
Tomatoes 2 medium
Extra virgin olive oil 1 tablespoon
Onion 1/2 medium
Garlic cloves 6-7
Salt to taste
Crushed black peppercorns to taste
Tomato puree 4 tablespoons
Red chilli powder a pinch
Basil leaves 3-4 + for garnishing
Green capsicum 1 medium
Malai paneer 50 grams
Fresh cream 2 tablespoons
Alfalfa sprouts for garnishing
Step 1: Preheat oven to 180ºC.
Step 2: Heat olive oil in a non-stick pan. Slice onion and add and saute.
Step 3: Halve tomatoes, slice thinly and add to the pan and saute well.
Step 4: Crush garlic cloves and add along with salt, crushed peppercorns, 2-3 tbsps water and tomato puree and mix well.
Step 5: Add red chilli powder and mix well. Tear 3-4 basil leaves and add.
Step 6: Roughly chop capsicum and add. Mix and cook for 2 minutes. Transfer the mixture into an ovenproof bowl.
Step 7: Crumble paneer and place in another bowl. Add cream and mix well.
Step 8: Put some of the paneer-cream mixture into the ovenproof bowl. Break the eggs on top, keeping a little distance between each. Put remaining paneer-cream mixture over them.
Step 9: Sprinkle salt and crushed peppercorns on top and bake in preheated oven for 15 minutes or till the eggs are cooked.
Step 10: Serve hot garnished with basil leaves and alfalfa sprouts.