Madhur Jaffrey's Egg Masala

This is one of those recipes that's been on my to do list for years.  For some reason it always seemed more involved than what I felt like doing. I suppose the ingredient list was too long, or perhaps I didn't feel like rifling through my spice cabinet for all the spices. Whatever the case, I built this recipe up, when in reality it is actually very simple.

Hard boil a few eggs, make some rice, and top it with a VERY spicy tomato sauce brimming with loads of cayenne pepper, and you have one fiery breakfast that is sure to put a pep in your step! Believe me when I say, you will be thankful there is rice to help cool things down.

This is a tasty breakfast that is full of spice and really wakes you up. I think it would be perfect to serve on a Sunday morning and I imagine any leftovers would keep well and be just as tasty reheated and served the next day.      

Hard-Boiled Eggs Masala

Adapted from Quick & Easy Indian Cooking

by Madhur Jaffrey

Serves 2-4

1/2 teaspoon cayenne pepper

1/2 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon fresh lemon juice

3/4 teaspoon salt

 pepper, to taste

2 tablespoons vegetable oil

1/2 teaspoon cumin seeds

5 tablespoons onion, peeled and finely chopped

1/2 inch piece ginger, peeled and finely chopped

1 cup canned chopped tomatoes 

1/4 teaspoon sugar

3-4 tablespoons chopped fresh cilantro

4 hard-boiled eggs, peeled and cut into halves lengthwise

Combine the cayenne, turmeric, ground cumin, ground coriander, lemon juice, salt, pepper, and 1 tablespoon water in a small bowl. Mix.

Put the oil in a medium-sized, nonstick frying pan and set over medium-high heat.  When the oil is hot, put in the cumin seeds. Ten seconds later, put in the onion and ginger.  Stir and fry until the onion turns medium brown.  Put in the spice paste. Stir and cook for 15 seconds.  Now put in the tomatoes and sugar. Bring to a simmer. Now put in the tomatoes and sugar. Bring to a simmer. Cover and simmer gently for 10 minutes. Put in the cilantro. Stir once or twice. Lay the cut eggs in the sauce and spoon more sauce over them.  Cover and simmer gently for 2 to 3 minutes.