Spicy Egg Stew

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • Eggs - 6
  • Onions - 2 chopped
  • Tomatoes - 2 diced
  • Garlic - 5 flakes
  • Ginger - 1 inch piece
  • Crisco Oil - 4 tsp
  • Chilli powder - 2 tsp
  • Coriander powder - 4 tsp
  • Turmeric powder - 1/2 tsp
  • Salt to taste
  • Coconut (grated) - 1/2 cup
  • Cloves - 4 pieces
  • Cinnamon powder - pinch
  • Cardamom powder - optional
  • Coriander leaves - a few
  • Curry leaves - a few
  • Tomato paste - 2 tsp

How to Make Spicy Egg Stew

  • Grind ginger and garlic to a paste.
  • Grind coconut to a paste separately.
  • Heat oil in a pan. Add cloves, cinnamon and cardamom powder, and the ginger-garlic paste.
  • Then put onions and tomatoes into the pan.
  • Keep frying until the onions are cooked.
  • In a bowl, put chilli powder, coriander powder, turmeric powder, and salt.
  • Mix well with water, and then add into the pan.
  • Boil it for some time.
  • Now add coconut paste and tomato paste.
  • Boil everything together for a few more minutes.
  • When the gravy becomes thick, turn off the heat.
  • Break each egg and drop it into the gravy mixture, one at a time.
  • Make sure the eggs do not touch one another.
  • Do not mix or stir.
  • Allow the eggs to set for some time, and then cook on low heat.
  • Boil for 5 minutes.
  • Now turn over the eggs gently.
  • Cook for 2 more minutes.
  • Remove pan from heat.
  • Garnish with coriander leaves and curry leaves. Serve with chapatti or rice.

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