Hard-boiled Eggs ‘Masala’
These can be whipped up quickly for lunch or supper. They may be served with rice or even bread (toasted or plain).
Ingredients
- ½ teaspoon chilli powder
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- freshly ground black pepper
- 2 tablespoons vegetable oil
- ½ teaspoon cumin seeds
- 75 g onion peeled and finely chopped
- 1 cm ½in piece fresh ginger, peeled and finely chopped
- 250 ml 8fl oz tinned chopped tomatoes (or lightly drained, tinned whole tomatoes, finely chopped)
- ¼ teaspoon sugar
- 3 –4 tablespoons chopped green coriander
- 4 hard-boiled eggs peeled and cut into halves lengthways
Instructions
- Combine the chilli powder, turmeric, ground cumin, ground coriander, lemon juice, salt, black pepper and 1 tablespoon water in a small bowl and mix.
- Put the oil in a medium-sized, non-stick frying pan and set over highish heat. When hot, add the cumin seeds. Ten seconds later, add the onion and ginger. Stir and fry until the onion turns medium brown. Add the spice paste. Stir and cook for 15 seconds. Now add the tomatoes and sugar and bring to a simmer. Cover and simmer gently for 10 minutes.
- Add the green coriander, stirring once or twice, then lay the cut eggs in the sauce and spoon more sauce over them. Cover and simmer gently for 2–3 minutes.
