Another recipe for eggs from Madhur Jaffrey’s ” Indian Cookery”. This goes well with Cauliflower and Potatoes and some rice or bread.
Ingredients
- 4 plump cloves garlic peeled and crushed
- 2.5 cm cube fresh ginger peeled and finely grated
- 1/2 tsp cayenne pepper
- 2 tsps paprika
- 1 1/2 tsps ground cumin
- 1 tsp salt
- 1 1/2 tbsps brown sugar
- 2 tbsps plus 150 ml mild white vinegar
- 3 tbsps vegetable oil
- 2.5 cm stick cinnamon
- 225 g onions peeled and finely chopped
- 175 ml water
- 1/2 tsp garam masala
- 6-8 hard boiled eggs peeled and halved lengthways
Servings:
Instructions
- Combine the garlic, ginger, cayenne, paprika, cumin, salt brown sugar and 2 tbsps of the vinegar in a small bowl and mix well.
- Heat the oil in a medium sized frying pan over a medium heat. When hot put in the cinnamon stick and let it sizzle for a few seconds.
- Add the onions and stir and fry for five minutes or until softened. Add the paste from the bowl and the garam masala. Stir and fry for 2 mins then add the 150 ml vinegar and the 175 ml water. Stir to mix and bring to a simmer.
- Put the egg halves into the pan in a single layer, cut side up and spoon the sauce over them. Cook on a medium heat for about 5 minutes or until the sauce has thickened, spooning the sauce over the eggs frequently. Serve immediately.
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