Lunch: Spicy Hard-cooked Eggs Recipe | Myrecipes

Leftover Easter eggs become a quick and satisfying meal, good with rice. Prep and Cook Time: about 1 hour. Notes: Garam masala, an Indian spice blend, is available in the spice section of well-stocked grocery stores and at South Asian markets. To hard-coo

Ingredients

1 large onion, finely chopped
2 tablespoons vegetable or canola oil
About 1/2 tsp. salt
4 garlic cloves, minced
One 2-in. piece ginger, peeled and finely shredded into a mush
4 green onions, chopped
1 jalapeño chile, seeded and finely chopped
2 teaspoons ground coriander
1/4 teaspoon cayenne
1/4 cup plain whole-milk yogurt
1 can (15 oz.) chopped tomatoes
2 teaspoons garam masala (see Notes)
6 hard-cooked eggs, halved lengthwise
1/4 cup chopped cilantro (optional)

Instructions

In a 6-qt. pot over medium-high heat, cook onion with oil and 1/2 tsp. salt until onion is soft, about 2 minutes. Reduce heat to medium and cook, stirring occasionally, until onion starts to brown around the edges, about 5 minutes.
Add garlic, ginger, green onions, and jalapeño. Increase heat to high and cook, stirring, until fragrant, about 1 minute. Add coriander and cayenne and cook, stirring, 30 seconds. Reduce heat to medium-high and stir in yogurt. Add tomatoes and 1 cup water. Bring to a boil, then reduce heat to maintain a steady simmer. Cook until flavors blend and sauce thickens a bit, about 10 minutes.
Stir in garam masala and add salt to taste. Set eggs, cut side up, on sauce. Spoon a bit of sauce over each egg and cook without stirring until hot, about 2 minutes. Serve garnished with cilantro if you like.
Note: Nutritional analysis is per serving.

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