Ingredients with Measurements:
- 6 large eggs
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 cup canned diced tomatoes
- 1/4 cup water
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Medium saucepan
- Slotted spoon
- Skillet
Step-by-step instructions:
1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat.
2. Once the water is boiling, reduce the heat to low and simmer for 8 minutes.
3. Remove the eggs from the saucepan with a slotted spoon and place them in a bowl of ice water to cool.
4. Peel the eggs and set them aside.
5. In a skillet, heat the vegetable oil over medium heat.
6. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
7. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir to combine and cook for 1 minute.
8. Add the canned diced tomatoes and water. Bring to a simmer and cook for 5 minutes.
9. Slice the boiled eggs in half lengthwise and add them to the skillet, cut side down.
10. Spoon the tomato sauce over the eggs and simmer for 5 minutes.
11. Season with salt and pepper to taste.
12. Garnish with fresh cilantro, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
3 servings
Nutritional information:
Calories: 195
Fat: 14g
Protein: 11g
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Sodium: 220mg
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil.
- Canned diced tomatoes can be substituted with fresh diced tomatoes.
Variations:
- Add chopped spinach or kale to the skillet for extra nutrition.
- Use different spices to change the flavor profile, such as garam masala or paprika.
- Add a dollop of plain yogurt on top for a creamy finish.
Tips and tricks:
- Use older eggs for easier peeling.
- Make sure to cool the boiled eggs in ice water to prevent overcooking.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Microwave for 1-2 minutes or reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a bed of rice or with naan bread.
Garnishes:
Fresh cilantro
Pairings:
Serve with a side of cucumber salad or roasted vegetables.
Suggested side dishes:
Cucumber salad, roasted vegetables
Troubleshooting advice:
- If the eggs are difficult to peel, try cracking the shell all over and peeling under running water.
- If the tomato sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure to fully cook the eggs to prevent foodborne illness.
- Refrigerate leftovers promptly.
Food history:
Curried boiled eggs are a popular dish in Indian cuisine, often served as a snack or appetizer.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve as a main dish or appetizer.
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