Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 8 eachlarge eggs
- 1500 mlwater for boiling eggs
- 2 tbspneutral oil
- 200 gonion, finely sliced
- 3 clovegarlic, minced
- 15 gfresh ginger, grated
- 250 gtomato, chopped
- ½ tspground turmeric
- 1 tspground cumin
- 1 tspground coriander
- ½ tspground chili
- ¾ tspsalt
- 150 mlwater for sauce
- 10 gcilantro, chopped
Make it
- Put the eggs and the measured water for boiling in a saucepan. Bring to a boil over medium-high heat, lower to a gentle simmer and cook for 11–12 minutes. Cool under running water, then peel; whites and yolks should be firm.
- Heat the oil in a deep skillet over medium heat. Pat eggs dry and turn them in the oil for 2–3 minutes until lightly colored, then lift them onto a plate.
- Cook onion in the same pan for 7–8 minutes until golden. Add garlic, ginger, turmeric, cumin, coriander and chili; stir for 1 minute.
- Add tomato, salt and the sauce water. Simmer for 10 minutes, stirring, until the sauce is thick and the tomatoes have broken down.
- Return the eggs and turn gently to coat. Simmer for 3–4 minutes, then add cilantro and serve.
Ingredients, recipe context & sources
Ingredient flags: Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.