
- 4 eggs
- 3-4 Tbs oil
- 1 Cinnamon stick
- 2 Cardamom pods
- 1 medium onion sliced
- 1-1/12 teaspoons of turmeric and chilli powder
- 3/4 teaspoons of cumin and coriander
- 1/2 teaspoon of fresh grated ginger
- 1 garlic clove crushed
- 1 chopped tomato
- cilantro, fried onions, green chillies and garam masala to sprinkle
- Bring 4 eggs and enough water to cover to rolling boil. Turn off. Cover. Let sit for 15 minutes. Drain. Peel. Dust with 1/2 teaspoon each of turmeric and chili powder.
- Fry eggs in 2 tbs oil. There will be agressive popping sounds and splaterring. Stand back. Fry until surface acquires color and texture. Remove from pan with slotted spoon and set aside.
- In the same pan, add more oil if needed, add cinnamon and cardamom. Fry sliced onions until soft.
- Add ginger, garlic, salt, tumeric, chili powder, cumin and coriander with a 1/2 cup of water and 1/2 chopped tomato. Cook 10 mintues until tomatoes break down and forms cohesive sauce. Allow oil to separate in order to roast the spices and flavor the oil.
- Return eggs to pan. Add another 1/2 cup of water to create a gravy. More if you like it thinner. Simmer on low for 5 minutes.
- Garnish with chopped cilantro, garam masala, green chillies and fried onions (store bought is fine).
- Serve and enjoy with khichuri or plain rice. With the gentle heat, a hint of cinnamon, and chili-ginger heat, this was perfect to warm up on a cold snowy day.
Like most intuitive home-cooks I feel challenged by measurements and exact timings. Please use this recipe as loose guidance and inspiration, comment below with specific questions and I’ll attempt to answer.