Egg Masala
This easy delicious Egg masala in Indian spices pairs well with rice, parathas or bread. The aromatic onion and tomato sauce makes it irresistible for weekend brunch or weeknight dinner.
Servings: 4 servings
Ingredients
- 2 tbsp oil
- 6 hard Boiled eggs
- 1 cup chopped onions
- 1 8 oz can of tomato pulp/puree
- 4 garlic cloves finely grated or chopped
- 2 green chilies finely chopped
- 1 tsp cumin seeds
- 1-2 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander/ cumin powder
- 1 tsp garam masala
- Salt to taste
- Pinch of sugar or honey
- Cilantro to garnish
Instructions
- To a kadai or pan, add some oil. Once the oil is hot and then add cumin seeds, let them splutter. Add chopped onions, green chilies and garlic. Let it cook for few minutes until onions become soft.
- Add tomato puree and in few seconds, add all the dry spices – red chili powder, turmeric, coriander cumin powder, garam masala and salt. Stir to mix.
- In 2 minutes add ½ cup of water. If the taste of tomato puree is sour and if you wish to add a pinch of sugar or honey. Add it currently. Adjust the seasoning and water depending how saucy you like it.
- Add eggs slices/discs in the sauce. I like to mash up some of the yolk to make thicker consistency.
- Serve garnished with cilantro and side of toasted bread and onions.
Notes
- If you like, you can pan fry boiled eggs in a little oil and spices, adds more flavor and color. It also adds a crispy texture.
- you can also add some bell peppers.