Curry up your breakfast with these delicious boiled eggs in a spicy coconut sauce. It's nice to be able to change up the monotony of traditional scrambled eggs, boiled eggs, etc. The great thing about this is the sauce. I just love duking big chunks of bread or roti in the sauce and eating it. It is so good. In fact, the sauce is so good that you could just eat it as is.
I like this pretty spicy, but you can reduce the amount of chili peppers and chili powder if you want to keep it milder.
Servings - 4
Time - Prep (15 minutes), cooking (30 minutes), Total - 45 minutes
Eggs - 4 (boiled and cut in half)
Oil - 2 tablespoons
Mustard Seeds - 1/2 teaspoon
Curry Leaves - 15 leaves
Green Chili - 2 (chopped)
Onion - 1 (minced)
Garlic - 1 teaspoon (minced)
Ginger - 1 teaspoon (grated)
Garam Masala - 1 teaspoon
Turmeric - 1/4 teaspoon
Kashmiri Chili Powder - 1 teaspoon
Fennel Powder - 1 teaspoon
Coriander Powder - 1 tablespoon
Tomatoes - 2 (chopped)
Coconut Milk - 2 cups
Salt to taste
1. Add oil to a large pan or wok on medium high heat. Let it heat up for about a minute. Then add in the mustard sees, curry leaves, and green chili and let it cook for 30 seconds. Add in the onions and cook for about 10 to 12 minutes or until a nice reddish brown.
2. Mix in the ginger and garlic and cook for about 45 seconds.
3. Add in the Garam Masala, Turmeric, Chili powder, Fennel Powder and Coriander powder and mix it well.
4. Mix in the chopped tomatoes and cook for about 7-10 minutes or until the tomatoes are mushy and cooked.
5. Pour in the coconut milk and stir until blended in. Add in salt to taste. Cook for another 5 minutes.
6. Slowly add in the eggs. Garnish with chili flakes and cilantro (both optional) and serve hot as is or with bread or roti.