It’s a great after Holiday dish, when it’s too late for breakfast and brunch, but you don’t really feel like lunch. If you serve it with any type of flat bread, chapati, roti or else, it’s just marvellous combo. But I haven’t got any at the moment, so serving it with rice.
This dish is also quite on budget and very tasty and satisfying.
Eggs- large 6-8 boiled and peeled
Shallots or onions-2 medium roughly chopped
Ginger-2 inches roughly chopped
Garlic-3 large cloves roughly chopped
Paprika-1 teaspoon (I love smoked)
Tomatoes-2 med-large roughly chopped
Tomato paste-1 tablespoon
Chicken stock or water-240 ml
Coriander for garnish
Oil for frying
First boil eggs and let them cool down.
Chopped shallots, ginger and garlic put through a food processor. Set aside.
To the same processor add tomatoes and blend till paste.
In frying pan heat an oil add turmeric and mix well. Add all the eggs and fry them on all sides till scorched in places. Spoon some oil over to cover the ends of an egg.
Pour most of the oil and leave just enough for frying add garlic/ginger/shallots paste and stir fry it until it’s softens up.
At this stage add paprika, salt,tomato paste and stir it in. Add your tomatoes and stock. On a medium high heat cook the sauce till oil appears at the top.(it is the rule for all the curries), stir occasionally.
Finally cut the eggs in halfs and put them into the sauce with flat side down. Gently stir for a couple of minutes and it’s done. Garnish with fresh coriander.