Peel eggs, roll in turmeric and brown lightly in hot butter fat, stirring throughout, for 2 min. Set eggs aside. Saute bay spice, onion and garlic cloves in hot butter fat over high heat until soft. Stir frequently until liquid has evaporated. If the quantity browns too quickly, reduce the heat.
Add coriander powder, garam masala and chili powder and sauté until fragrant. Add tomatoes, tomato paste and a little water and gently roll for 5 min. Add the eggs again to the frying pan and gently wallow for 5 min along with ricotta salt, cheese, yogurt and peas. Remove the bay spice and sprinkle the dish with chopped coriander leaves.
If you can’t get baked ricotta cheese from your grocer, you can cook it yourself: Preheat the oven to 160 degrees.
Cut 500 g of fresh ricotta cheese into slices 3 cm thick. Later bake on a baking tray lined with parchment paper for 25 minutes.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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