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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Hard-Boiled Eggs in a Moghlai Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions