Hard-Cooked Eggs in Spicy Tomato Sauce
In a largely vegetarian country, eggs take on more importance than they have traditionally in the States. Indians eat eggs in a variety of interesting ways and at all meals. Here they’re hard-cooked, simmered in a spicy tomato sauce, and served as a main course. It’s a great, easy, and inexpensive weeknight dish. Serve with Pilaf (page 513) or another rice preparation.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a 10- or 12-inch skillet and turn the heat to medium. A minute or two later, add the onions, chile, garlic, and ginger. Cook, stirring, for a minute or two, then cover the pan and reduce the heat to medium-low. Cook until the onions are dry and beginning to brown, about 10 minutes.
Step 2
Meanwhile, put the eggs in cold water to cover. Turn the heat to medium-high, bring to a boil, then turn off the heat and cover; set a timer for 9 minutes.
Step 3
When the onions are done, uncover and raise the heat to medium-high. Add the spices and cook, stirring occasionally, for about a minute. Add the tomatoes, a pinch of salt, and some pepper and cook, stirring occasionally, until the mixture bubbles. Cook for about 5 more minutes.
Step 4
When the eggs are done, plunge them into a bowl of cold water and place under running water until they feel cool, then peel. When the tomato sauce is ready, add them; cook 5 minutes or so more. Taste and adjust the seasoning, garnish, and serve hot.
Spicy Tomato Sauce with Vegetables
Step 5
This will take a little longer; you can include the eggs or not, as you prefer. In step 3, add 3 or 4 cups chopped mixed vegetables, such as carrots, green beans, potatoes, zucchini, cauliflower, and/or eggplant, along with 1/2 cup water; simmer until the vegetables are done, then—if you are using them—add the eggs.
