Hard-Boiled Eggs in a Moghlai Sauce Recipe

Name: Hard-Boiled Eggs in a Moghlai Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon cayenne pepper; 1 teaspoon ground cumin; ½ teaspoon garam masala; 1 teaspoon ground coriander; 1 tablespoon lemon juice; ½ teaspoon salt; 18-¼ teaspoon ground black pepper; 1 tablespoon lukewarm water; 3 tablespoons olive oil (or any healthy oil); 50 g very finely chopped onions; 1 teaspoon fresh ginger (or ginger paste); 2 teaspoons tomato paste; 150 ml chicken stock; 300 ml skim milk; 3 tablespoons chopped fresh cilantro; 6 -8 hardboiled egg, peeled and cut lengthways in half

Servings: persons

½ teaspoon cayenne pepper
1 teaspoon ground cumin
½ teaspoon garam masala
1 teaspoon ground coriander
1 tablespoon lemon juice
½ teaspoon salt
18-¼ teaspoon ground black pepper
1 tablespoon lukewarm water
3 tablespoons olive oil (or any healthy oil)
50 g very finely chopped onions
1 teaspoon fresh ginger (or ginger paste)
2 teaspoons tomato paste
150 ml chicken stock
300 ml skim milk
3 tablespoons chopped fresh cilantro
6 -8 hardboiled egg, peeled and cut lengthways in half

1
Mix cayenne, cumin, garam masala, coriander, lemon juice, salt and black pepper with warm water in a cup.
2
Mix into a paste and set aside.
3
Put the oil in a large frying pan and set it over a medium-high heat.
4
When hot, add the onion, stirring until golden brown.
5
Add the ginger, stir to incorporate, then add the spice paste.
6
Stir, and allow mixture to cook for 1-2 minutes.
7
Stir in the tomato paste, chicken stock, milk and fresh cilantro, and bring to a simmer.
8
Cover pan, and simmer for 2-3 minutes.
9
Lay the egg halves in the pan in a single layer yolk-side up, and spoon the sauce over the tops.
10
Cover and simmer for another 2-3 minutes, then serve.

1668

kcal

Calories

163

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ teaspoon cayenne pepper, 1 teaspoon ground cumin, ½ teaspoon garam masala, 1 teaspoon ground coriander, and more.

Yes, Hard-Boiled Eggs in a Moghlai Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hard-Boiled Eggs in a Moghlai Sauce

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