Egg Masala

On nights without Meredith I don't always go all-out when preparing dinner. I usually make eggs of some sort.

However, on this particular Thursday night, I decided to finally make an Indian egg dish. The week before I had seen a great one at Sunshine and Smile so I was ready to go.

The recipe called for a tablespoon of cumin seeds, and the result was a bit too cumin-heavy, so in the final recipe, I recommended 1 tsp instead. Overall, it's a nice flavourful egg dish and although it takes a short while to prepare, it's a welcome change to a folded egg with cheese.

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Egg Masala

by Daniel Saraga June 8, 2011

This savory egg dish uses toasted cumin to give a smoky flavour.

Ingredients

2 tbsp oil4 large eggs, hard boiled, peeled and toweled dry4 garlic cloves, finely chopped1 tbsp ginger, finely chopped1 tsp cumin seeds1 medium tomato, finely chopped1 tsp chili powder1 tsp corriander powder3/4 cups water2 tbsp cilantro, finely chopped

Instructions

1. Heat oil in a deep non-stick pan on medium heat. Saute eggs until browned and set aside.2. Add garlic, ginger and cumin seeds and saute for two minutes.3. Add onions and salt and cook until onions are translucent.4. Add tomatoes, corriander and chili and cook for additional 3 minutes.5. Transfer mixture to a blender, add 1 cup water and blend mixture until liquefied and pour the mixture back into the pan.6. Add eggs and bring mixture to a boil.7. Add cilantro, reduce to medium-low and let simmer for 10-15 minutes.8. Add eggs and bring mixture to a boil.Add cilantro, reduce to medium-low and let simmer for 10-15 minutes.

Details

Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Yield: 4 eggs

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