Hard boiled eggs in a spicy tomato sauce. Garnish with cilantro and serve with rice.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds; cook and stir until the seeds begin to sputter, about 5 minutes.

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  • Add onion to the pan; cook and stir until the onion turns golden, about 5 minutes.

  • Stir tomatoes, red chile peppers, garlic, ginger, chili powder, salt, ground coriander, and cumin into the onion mixture. Cook and stir until the tomato begins to break down, 5 to 7 minutes.

  • Stir eggs into the curry; reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.

Nutrition Facts

105 calories; protein 4.3g; carbohydrates 5.6g; fat 7.7g; cholesterol 106mg; sodium 429.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/03/2019
I made this tonight and like the flavor a lot! I think white onions may work a little better though and cooking slowly for longer would help the tomatoes break down better. The egg with all these flavors is excellent though! Read More
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