Poached Egg with Thecha Toast

Instructions

1. 1

   Prepare the Thecha

   • Heat oil in a small pan over medium heat.
   • Add the garlic cloves and green chilies. Sauté for 2-3 minutes until they are fragrant and have light brown spots.
   • Remove from heat and allow to cool slightly.
   • Transfer the sautéed chilies and garlic to a mortar and pestle or a small food processor. Add the roasted peanuts, cumin seeds, and salt.
   • Pound or pulse into a coarse, chunky paste. Avoid over-processing; the texture is key.
   • Stir in the fresh lemon juice and set aside. This makes about 1/4 cup of thecha.
2. 2

   Toast the Bread

   • Toast the sourdough slices until they are golden brown and crisp, either in a toaster or on a skillet.
   • Immediately spread the softened butter over the hot toast.
   • Generously spread about 1-2 teaspoons of the prepared thecha on each slice of toast. Adjust the amount based on your spice preference.
3. 3

   Poach the Eggs

   • Fill a wide, deep pan with about 3-4 inches of water. Bring to a gentle simmer over medium heat – you should see small bubbles rising, but the water should not be at a rolling boil.
   • Add the white vinegar to the water. This helps the egg whites set faster.
   • Crack an egg into a small bowl or ramekin. This makes it easier to slide it into the water.
   • Stir the simmering water to create a gentle whirlpool. Carefully slide the egg into the center of the whirlpool.
   • Cook for 3-4 minutes for a runny yolk and set whites. For a firmer yolk, cook for 5 minutes.
   • Using a slotted spoon, carefully remove the egg from the water, letting any excess water drain off. You can gently pat it dry with a paper towel if needed.
   • Repeat the process for the remaining eggs, poaching one or two at a time for best results.
4. 4

   Assemble and Serve

   • Place one perfectly poached egg on top of each slice of thecha toast.
   • Garnish with a sprinkle of freshly ground black pepper and finely chopped coriander leaves.
   • Serve immediately to enjoy the warm, runny yolk with the crisp, spicy toast.