A delicious and spicy egg dish that can be put together in no time, perfect to pair with rice, roti or pulao . We had it for our sunday brunch with some bread toasts. You can also serve it as an party appetizer.
Spicy Egg Fry
Serves 2 to 3
2 large onions, peeled and diced
1 tablespoons chopped ginger
1 tablespoons chopped garlic
5 dried red chillies
curry leaves, a handful
2 thai red chili (optional)
1 teaspoon black pepper powder
2 tablespoons chopped coriander leaves
salt, to taste
To prepare hard-boiled eggs, place eggs in a pan and cover with cold water. Eggs should be immersed completely in water. Bring the water to a rapid boil, then immediately remove from heat, cover and let it rest for exactly 10 minutes. Drain the water, roll the eggs around to crack the shells, then fill the pan with cold water and allow to stand another 5-10 minutes. Peel the shells and quarter the eggs and keep aside.
Heat oil in a heavy bottomed pan, once hot add in the chopped ginger, garlic, curry leaves and red chilli and fry.
Add the chopped onions and fry until the onions are browned and well roasted. Add salt, pepper powder and the eggs, mix well to coat without seperating the yolks.
Check for seasoning, mix in the chopped coriander, thai red chilli and serve.