Indian · Dinner
Boiled Eggs in Coconut Sauce
Whole boiled eggs simmered in a spiced coconut milk sauce built on onion, ginger, garlic, curry leaves and mustard seeds, finished with turmeric and chili. Served with steamed rice or roti, the sauce is thick, mildly sweet from coconut and layered with South Indian tempering aromatics.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
482Calories
18.9gProtein
40.5gFat
13.8gCarbs
5.8gSugar
2.9gFiber
410mgSodium
629mgChol
24.6gSat Fat
570mgPotassium
120mgCalcium
3.8mgIron
1.7mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
low-carb
spice-route
thirty-min-meals
hidden-gems
vegetarian
gluten-free
Instructions
1
Prep
Boil the eggs in a small pot of water over high heat for 9 minutes, then transfer to cold water, peel and set aside.
2
Toast
Heat vegetable oil in a small pan over medium heat and add mustard seed, cooking 30 seconds until it pops.
3
Sauté
Add onion, ginger-fresh, garlic, curry leaves and chili to the pan, cooking over medium heat for 4 minutes until onion softens.
4
Bloom
Stir turmeric and chili powder into the pan and cook 30 seconds over medium heat until fragrant.
5
Simmer
Pour in coconut milk and water, season with salt, and simmer over medium-low heat for 8 minutes until sauce thickens.
6
Poach
Halve the peeled eggs and nestle them into the sauce, simmering over low heat for 3 minutes until warmed through.
7
Plate
Spoon eggs and sauce into a bowl and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs (220g)
- 1 cup240ml coconut milk
- 11 onion (140g)
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 1212 curry leaves
- 1 tsp1 tsp mustard-seed
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 22 chili-fresh
- 2 tbsp2 tbsp vegetable-oil
- 1/2 cup120ml water
- salt, to taste
- 4 tbsp4 tbsp cilantro
