Indian Egg Masala
Around the World in 80 Eggs, day 12
Someone suggested that I try an egg masala and man I'm so glad they did! I've always steered away from cooking Indian cuisine because I get a bit intimidated by the spices and ingredients that I'm unfamiliar with but this was a breeze and turned out so delicious too.
This a hearty dish of hard-boiled eggs simmered in a spicy tomato sauce. Made with cupboard staple ingredients and ready in a flash, it's perfect for busy weeknights. You can enjoy it with rice, roti, or naan for a complete and satisfying meal. Plus, leftovers taste even better the next day! I would absolutely make this again, and you should give them a try too.
Ingredients
- 10 eggs
- 2 tbsp neutral cooking oil
- 1 brown onion, finely chopped
- 5-6 cloves garlic, minced
- 2cm piece of ginger, minced
- 2 green chillies, finely chopped
- 1/2 tbsp chilli flakes
- 1/2 tbsp turmeric
- 1/2 tbsp garam masala
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 200g tomatoes, finely chopped
- 100g plain or greek yogurt
- 500ml water, or more if you need
- fresh coriander, finely chopped
- salt to taste
Pair it with
Instructions
- Cook the eggs: For a creamy yolk, start by gently boiling the eggs for precisely 7 minutes. Immediately plunge them into an ice bath to stop the cooking process.
- Peel and season: After peeling the eggs, score the surface of them lightly and toss in turmeric and a pinch of salt.
- Lightly fry the eggs: In a frying pan, heat up the 1 tbsp cooking oil and lightly cook the eggs for 2-3 minutes, then remove and set aside.
- Saute and temper: To the same pan, add in the chopped onion, garlic, ginger and chillies and sauté 2-3 minutes until fragrant. Create some space in the centre of the pan and add 1 tbsp of oil along with the cumin coriander seeds, garam masala and chilli flakes, and cook for 60 seconds to temper the spices.
- Make the tomato base: To the aromatics and spices, add the tomatoes and combine, then followed by the yogurt. Adjust the consistency with a little water, aiming for a smooth and luscious sauce, before adding the eggs back in the pan. Simmer for 2-3 minutes on a low heat. Season to taste with salt.
- Garnish and serve: Finish with a little chopped fresh coriander and serve with basmati rice. Enjoy piping hot.
Video demonstration
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