With what I had in my cupboard, I cobbled this together. It is affordable and produces a lot. Serve this dish with tortilla chips or use it to fill wheat tortillas. The following day is much better.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 eggs
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- ½ teaspoon whole black peppercorns
- 3 tablespoons cooking oil
- ½ teaspoon ground turmeric
- 1 large onion, sliced thin
- 2 tomatoes, chopped
- 6 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 teaspoon ground red pepper
- ½ teaspoon ground coriander
- 1 cup water
- ¼ cup shredded coconut
- ¼ cup jaggery (palm sugar)
- ½ teaspoon tamarind paste
- salt to taste
- ¼ cup chopped fresh cilantro leaves
Instructions
- Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
- Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside.
- Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
- Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 144 mg |
| Sugars | 10 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I’m eating this as I type this review. This is a very satisfying egg dish. The heat is just right and it has a slight sweet/ salty thing going on. I didn’t have jaggery, so I used 2 tablespoons of white sugar which is a perfect amount of sweetness for this recipe. I’m a cilantro junkie, so I have a nice pile of fresh cilantro on top of this. It’s not the prettiest food you will ever eat, but it is definitely worth making!
Sometimes I use a variety of substitutes, such as regular cane sugar and lemon juice instead of the tamarind paste, but the overall effect is still delicious. The dish tastes sweet and then explodes with heat in the back of the throat. Great over rice or with extra vegetables if you need to stretch the meal.
Overall, this is a tasty dish, a good breakfast meal, but boiled eggs with the spicy sauce was a little strange and unusual for us that is the reason I give 4 stars. This dish makes very interesting breakfast.