Eggs in Saffron Cream Sauce

A long day at work followed by a trip to school to meet my advisor does not leave any energy to cook anything for dinner. But don't want to eat out nor eat any left-overs in the fridge - now what to do? Try to make the cooking interesting and try something new and simple yet special - and thus, I tried this saffron cream sauce. Made eggs with this sauce, however, I am sure this will taste equally good with chicken, lamb and shrimp and of course, Paneer. A little heavy, but I am sure a Epicurus delight!!


Ingredients - Makes 3 servings

{Onion(1 large)-Ginger(1 inch)-Garlic(6 cloves)-Green chilli(3-4)-Tomato(1 large)} paste - 12 tbsp

Warm Milk - 1/2 cup
Saffron - 1/4 tsp

Eggs - 8
Canola oil - 1-2 tbsp
Cumin seeds or Jeera - 1/4 tsp
Green chillis - 3-4, chopped
Tomatoes - 1.5, chopped
Chicken stock - 1 can
Heavy cream - 3-4 tbsp

Boil the eggs (Rachel Ray's tip - Take the eggs in cold water. Bring it to a boil. Stop the heat, put a lid and keep it aside for 10-15 mins). Poke them with the fork. Heat a little bit of oil and stir the eggs in the hot oil for the egg to brown a bit. Keep it aside.

Heat a tbsp of Canola oil. Add cumin seeds and chopped green chillis. As the cumin seeds brown, add the onion-ginger-garlic-green chilli-tomato paste. Keep cooking it till all the liquid has evaporated and the raw smell is gone. It becomes a little lumpy and oil starts separating.

Add the chopped tomatoes and let it cook. As the tomatoes are half-cooked, add salt. Continue cooking. When the tomatoes look 3/4th done, add a can of chicken stock. Bring it to a boil and let it simmer for about 5 mins.

Add the milk-saffron mixture and let it continue cooking for another 5 mins. Add about 3-4 tbsp of heavy cream. Let the mixture simmer for another 5 mins. Add the cooked eggs and let it simmer for about 5-10 mins.

Serve warm with some piping hot rice - Enjoy the earthy flavors of saffron balanced by the heavy cream!!