Quickest egg dish everrrr!!!
Since thats how quickies are meant to be. Okay …..”Awkward”.
Anyway, if you are a spicy junkie, this dish is just right for you and you are on the right place. What I love about curries is, just changing the spice profile a bit according to regional preferences the curry acquires a different taste altogether. When I mentioned about “flavor bursting”, this is it. The key thing is knowing how much spice/ies to add to make it just right. The thing about my version of ” Punjabi style of the egg curry is that not a single drop of Masala was used.
Lets’ make ” Spicy egg curry – Punjabi style“.
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins
Yields /Serves = 3 pax
*Main Ingredients*
– 4 hard boiled, peeled eggs
– 3 chopped tomatoes
– 1 medium chopped onion
– 4 cloves of chopped garlic
– Dashes of soy sauce
*Main Spices*
– 1/4 tsp of rosemary
– 1/2 tsp of chili flakes
– 1/2 tsp of salt
– 1/4 tsp of coriander
– 1/2 tsp of paprika
– 1/4 tsp of black pepper
– 1/4 tsp of ginger
*Method*
1. Heat a sufuria /pot with a tablespoon of vegetable oil, then add in the onions. Fry them till they are clear and soft. Add in the tomatoes until they are marshy. Add in the garlic there after.
2. When all is kinda mashed up, add 1/4 cup of water, toss it up and let it simmer on medium heat.
3. Sprinkle in the spices all at once and toss everything really well, and add in another 1/4 cup of water, with dashes of soy sauce {black-ish liquid} and cover as it simmers.
4. Slice the hard boiled eggs into halves and carefully place the eggs into the curry.
5. Using a spoon, cover the eggs with the curry. Try as much as possible not tho detach the yolk for the egg white.
6. Cover it for 2 mins and let it simmer. When ready, remove it from the fire and Serve while still hot.
FYI:
I used left over kales or better known as “Sukuma Wiki” which I had the previous night with Ugali, to fully garnish the curry.
Final Outcome:
Looking appetizing ..huh”?
Bon Appetite. 🙂
Love and Love
TD.
