Masala Boiled Eggs
Spicy, savory boiled eggs, a quick and flavorful protein boost.
⏱️ 20 min🍽️ Serves 1
🔥 210 kcal💪 14g protein🍚 6g carbs🥑 14g fat🌾 1g fibreper serving
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Ingredients
- 🥚4 large eggs
- 🧅½ small onion, finely chopped
- 🧄1 tsp ginger-garlic paste
- 🍅½ medium tomato, finely chopped
- 🌻1 tbsp cooking oil
- 💛½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 tsp coriander powder
- 🤎½ tsp garam masala
- 💧¼ cup water
- 🧂 salt, to taste
- 🌿2 tbsp fresh cilantro, chopped, for garnish
Pro tips
- For perfectly hard-boiled eggs, ensure they cool completely in ice water to stop cooking and make peeling easier.
- Adjust chili powder to your spice preference; use Kashmiri chili powder for color with less heat.
- Serve with warm roti, naan, or rice for a complete meal.
- You can make the masala base ahead of time and store it in the fridge for quicker assembly.
Method
- 1Place eggs in a saucepan, cover with water, bring to a rolling boil, then reduce heat and simmer for 8-10 minutes for hard-boiled eggs. Drain, cool in ice water, peel, and cut each egg in half.
- 2Heat oil in a pan over medium heat. Add chopped onions and sauté until translucent, about 3-5 minutes.
- 3Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- 4Add chopped tomatoes and cook until they soften and the oil starts to separate, about 3-4 minutes.
- 5Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for 1 minute, stirring constantly.
- 6Add water and bring the masala to a gentle simmer. Cook until the gravy thickens slightly, about 2-3 minutes.
- 7Gently place the halved boiled eggs into the masala, coating them well. Sprinkle with garam masala.
- 8Garnish with fresh chopped cilantro and serve hot.