10
1
1/2
2
-----
8
1
1/2
3/4
1
-----
3
1/2
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#
in
---
oz
t
t
t
t
---
T
c
|
Eggs
Onions
Ginger
Garlic
-- Sauce mix
Tomato
Chili powder (1)
Turmeric
Salt
Coriander seed
--------------
Oil
Water
|
PREP
- Hard cook the eggs. For perfectly cooked, easily shelled eggs, see
our proven method Boiling
Eggs.
- Shell the eggs. Cut 6 lengthwise slashes in each egg, through to
the yolk but far enough from the ends so the egg holds together well.
- Cut ONION in quarters lengthwise then slice thin.
- Chop GARLIC fine. Slice GINGER very thin, then cut
slices into matchsticks and chop fine. Mix,
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Chop small and mix with Turmeric,
Chili Powder, and Salt.
- Grind Coriander and add to Tomato mix.
RUN
- Select a covered sauté pan large enough to hold all your eggs
in a single layer with room to move them around. Heat OIL and
fry Onions stirring until light golden, then stir in
Garlic Mix and continue frying until garlic shows color.
- Stir in Sauce Mix and fry stirring until tomatoes are
softened.
- Stir in EGGS until well coated. Add 1/2 cup WATER,
cover and simmer 10 minutes, rolling the eggs occasionally and
adjusting water as needed for the sauce thickness you want.
- Serve warm, one or two eggs per serving, with a good amount of
sauce with each.
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