• 500 chicken kheema
  • 2 tbsp oil
  • 1 cup chopped onion
  • 1 tsp garlic
  • 1 whole green chilli chopped
  • 1 tsp ginger
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp roasted cumin powder
  • 120 gms chopped tomato
  • 2-3 tbsp coriander leaves chopped
  • 5 eggs
  • Salt to taste
  • Water as required


  1. In a skillet or pan over medium-high heat, heat one tablespoon of oil, Add onions and garlic and cook for 2-3 minutes, until onions are translucent.
  2. Add the ground chicken (kheema) and spices. Continuously mash using a spatula to make sure the chicken is broken up. Once the chicken is all ground up and almost cooked, add the tomato sauce and cilantro. Bring to a simmer on the lowest heat for 5 minutes.
  3. Bring heat back up to medium. Make 5 wells in the ground kheema mixture and drop 1 egg in each well. Allow cooking for 8 to 9 minutes - just until the whites are cooked and the yolk is still runny but set.
  4. Garnish with fresh cilantro and serve with bread, cheese, and potatoes.