Shared recipe · Indian
Masala baked eggs with wagyu steak on toast
Serves 2 · 35 min cook
Hot-seared wagyu sirloin sliced over oven-baked eggs in a tomato masala built from freshly toasted ground spices and a cumin tadka, all on thick toast.
Ingredients
Protein
- 2100% British beef wagyu sirloin steak
- 4medium eggs
Spices
- 0.5 tspBlack pepper
- 1 tspChilli flakes
- 2 tspCoriander seeds
- 2.5 tspCumin seeds
- 0.5 tspGround turmeric
- 1.5 tspSea salt
Sauce
- 400 gChopped tomatoes
- 2 tbspSunflower oil
Veg
- 20 gFresh ginger
- 3Garlic cloves
- 1Onion
Starch
- 4Thick-sliced white bread
To serve
- 20 gFresh coriander
Method
- 1Heat a dry non-stick frying pan over medium heat. Add 2 tsp cumin seeds and the coriander seeds and toast 60–90 seconds, shaking, until darker and fragrant, then tip into a spice grinder or pestle and mortar and grind to a fine powder.
- 2Pat both 100% British beef wagyu sirloin steak packs dry. Season all over with 1 tsp sea salt and the black pepper and leave while you prep the onion, garlic and ginger.
- 3Finely chop the onion, crush the garlic cloves and finely grate the fresh ginger. Roughly chop the fresh coriander, keeping stalks and leaves separate.
- 4Heat 1 tbsp sunflower oil in a cast-iron skillet or heavy frying pan over high heat until shimmering. Sear the steaks 2 minutes per side until deep brown outside and still pink inside, then rest on a warm plate tented with foil.
- 5Drop the heat to medium and add the remaining 1 tbsp sunflower oil to the same pan. Add the remaining ½ tsp cumin seeds and let them crackle 20–30 seconds, then stir in the onion and a pinch of the remaining sea salt and cook 4–5 minutes until soft and golden at the edges.
- 6Add the garlic, ginger and coriander stalks and stir 1 minute. Stir in the freshly ground spice mix, ground turmeric and chilli flakes for 30 seconds until the oil turns fragrant and red-gold.
- 7Pour in the chopped tomatoes and half a tin of water (about 100 ml). Simmer uncovered 5–6 minutes, stirring, until thick and jammy; taste and adjust salt. Heat the oven to 200°C fan (220°C conventional).
- 8Toast the thick-sliced white bread until golden. Lay the slices in a snug baking tray or roasting tin, spoon the hot masala over and around them, and make four shallow wells in the sauce.
- 9Crack one medium egg into each well. Bake 7–9 minutes until the whites are just set and the yolks still wobble.
- 10Slice the rested wagyu across the grain. Top the baked eggs with the steak, scatter the coriander leaves, grind a little extra black pepper if you like, and serve at once from the tray.