Spiced Masala Hard-Boiled Eggs
This spiced masala hard-boiled egg dish is bursting with Indian flavors, making it a quick and satisfying meal served with rice or toasted bread.
Equipment
- Non-stick frying pan
- knife
Ingrediënten
- 4 hard-boiled eggs peeled and cut in half lengthways
- 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 to taste
- 2 tablespoons vegetable oil
- ½ teaspoon cumin seeds
- 75 g onion peeled and finely chopped
- 1 cm ½ in piece fresh ginger, peeled and finely chopped
- 250 ml 8 fl oz tinned chopped tomatoes (or lightly drained, tinned whole tomatoes, finely chopped)
- ¼ teaspoon sugar
- 3 –4 tablespoons chopped fresh coriander
Instructies
- In a small bowl, combine the chilli powder, turmeric, ground cumin, ground coriander, lemon juice, salt, black pepper, and 1 tablespoon of water.
- Mix well.
- Heat the vegetable oil in a medium-sized, non-stick frying pan over medium-high heat.
- Add the cumin seeds and let them sizzle for about 10 seconds.
- Add the chopped onion and ginger, and sauté until the onion turns medium brown.
- Stir in the prepared spice paste and cook for about 15 seconds.
- Add the chopped tomatoes and sugar, bringing the mixture to a gentle simmer.
- Cover and let it cook for 10 minutes, stirring occasionally.
- Stir in the chopped coriander.
- Place the halved boiled eggs into the sauce, spooning the mixture over them.
- Cover and simmer for another 2–3 minutes, allowing the eggs to absorb the flavors.
- Serve hot with rice or toasted bread.
Notes / Tips / Wine Advice:
Serving Tip:
Garnish with extra fresh coriander and serve with warm chapati, naan, or plain basmati rice for a complete meal.
Wine Advice:
Pair this dish with a crisp and fruity Sauvignon Blanc or a dry Riesling to balance the spice and acidity of the tomatoes.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 9 g | Protein: 12 g | Fat: 14 g | Fiber: 2 g | Sugar: 4 g | Salt: 0.8 g
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