Eggs in a Spicy Cream Sauce


  • 3 tbsps. vegetable oil
  • 2 oz. onion, finely chopped
  • 1″ cube ginger, grated
  • 1 fresh green chili, finely chopped
  • ½ pt. single cream
  • 1 tbsps. lemon juice
  • 1 tsp ground roasted cumin
  • 1/8 tsp cayenne
  • ½ tsp salt
  • ¼ tsp garam masala
  • 2 tsps. tomato paste
  • ¼ pt. chicken stock
  • 6-8 hard-boiled eggs, halved
  • 1 tbsp. fresh coriander, chopped
  1. Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the pieces are browned at the edges.
  2. Put in the ginger and chili. Stir and fry for a minute.
  3. Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masala, tomato paste and chicken stock. Stir to mix thoroughly and bring to a simmer.
  4. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them.
  5. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.


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