Spicy egg Kitchari

 
Photo: Jonny Barrett

Photo: Jonny Barrett

Spice up your Kitchari by poaching two eggs and drizzling the whole bowl with a delicious yet incredibly simple spicy sauce — a mix of Sriracha, soy and lime juice. Never been able to poach eggs successfully before? Read our tips below. Bon appetit!

AIR: In moderation I FIRE: In moderation I EARTH: Yes

AIR + FIRE: In moderation I FIRE + EARTH: In moderation I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 1  l  Difficulty: easy  l  Prep time: 10min  l Total time: 30min

Ingredients

  • Yoom Kitchari buy here

  • 2 teaspoons ghee (or olive/coconut oil) buy here

  • 2 eggs

  • 1 tablespoon vinegar

  • Sauce:

    • 1/2 tablespoon Sriracha

    • 1 lime juice

    • 1/2 teaspoon soy sauce

    • 1/2 teaspoon olive oil

    • 1/2 scallion, finely chopped

  • Pink Himalayan salt

  • Fresh black pepper

 

Steps 

  1. In an 8” sauce pan, pour Yoom Kitchari in 3.5 cups of boiling water.

  2. Reduce the flame and simmer for 20min, stirring occasionally.

  3. While the Kitchari is cooking, whisk the sauce ingredients together in a small bowl. Set aside.

  4. Now make the poached eggs: Bring a large pot of water to a boil. While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin. Repeat this step for the second egg.

  5. When water has reached a boil, reduce heat and let water simmer. Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.

  6. Remove the egg with a slotted spoon to remove any excess water.

  7. Repeat step 5 & 6 for the second egg and serve immediately.

  8. Bon appetit!

 
 
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