Ingredients
6 large eggs, hard-boiled and peeled
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14.5 ounces) crushed tomatoes
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon chili powder (adjust to taste)
Salt to taste
Fresh cilantro, chopped, for garnish
Directions
Cut the hard-boiled eggs in half and set aside.
In a large skillet, heat the oil over medium heat. Add the onions and cook until golden brown. Stir in garlic and ginger and cook until fragrant.
Add turmeric, cumin, garam masala, and chili powder. Cook for 1 to 2 minutes until the spices are well combined.
Pour in the crushed tomatoes, season with salt, and bring to a gentle simmer. Cook for 10 to 15 minutes, stirring occasionally until the sauce thickens.
Gently nestle the halved eggs into the sauce, yolk side up. Spoon some sauce over them and cook for another 5 minutes to absorb the flavors.
Garnish with fresh cilantro and serve hot with rice or naan.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 220 per serving
