Eggs with Potatoes and Tomatoes

Ingredients

  • 4 eggs
  • 1 cup potatoes, diced
  • 1 cup tomatoes, chopped
  • 1/2 cup onions, finely chopped
  • 2 green chillies, chopped
  • Salt and pepper to taste
  • 4 tbsp oil

Method –

  1. Heat oil in a pan
  2. Add the finely chopped potatoes and fry on medium flame for 2-3 minutes
  3. Add onions and fry for 2 minutes till it gets soft
  4. Add the tomatoes and green chillies
  5. Sprinkle salt and pepper to taste
  6. Cover with a lid and cook on low flame for 6-7 minutes till the potatoes become soft
  7. Flatten the potatoes and onions and break 4 eggs over the mixture
  8. Sprinkle salt and pepper on the eggs
  9. Cover with a lid and cook on very low flame for 5-6 minutes
  10. Cut into wedges and serve hot.

Dim Posto (Egg Curry in Poppy Seed Paste)

Ingredients

  • 6 eggs, hard boiled and shelled
  • 3 tbsp poppy seeds
  • 3 green chillies
  • 1 dry red chilli
  • 2 medium onions, sliced thinly
  • 1 medium tomato, chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 2 tbsp mustard oil
  • Chopped coriander leaves

Method –

  1. Grind the dry poppy seeds in a grinder.
  2. Add 2 green chillies, a pinch of salt and a few tbsp of water and grind again to a fine paste
  3. Make small slots in the eggs.
  4. Smear the eggs with a bit of salt, turmeric powder and red chilli powder
  5. Heat mustard oil in a kadhai.
  6. Once the oil is hot, add the eggs and lightly fry till golden brown
  7. Remove and set aside
  8. In the same oil, add 1 green chilli and 1 dry red chilli
  9. Add the onions and fry till light brown
  10. Add the tomatoes and fry till oil leaves the sides
  11. Add the poppy seed paste and fry well
  12. Add 1/2 cup warm water, salt and let the curry come to a boil
  13. Now, add the eggs to the curry
  14. Cover with a lid and cook for 5-6 minutes
  15. Garnish with chopped coriander leaves

Koni aru Bholor Torkari (Assamese Style Egg and Sponge Gourd Curry)

Ingredients

  • 3 boiled eggs
  • 3 medium sponge gourd, cut into small pieces
  • 1/2 tsp cumin seeds
  • 1 dry red chilli
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 2 tbsp mustard oil

Method –

  1. Smear the eggs with salt and turmeric powder. Set aside
  2. In a bowl, add turmeric, cumin, coriander and red chilli powder
  3. Add 2 tbsp water. Mix well and set aside
  4. Heat oil in a pan. Fry the egg lightly and remove
  5. In the same oil, add dry red chilli and cumin seeds
  6. When the seeds crackle, add the masala paste and fry on low heat till oil separates
  7. Add the sponge gourd and salt and sauté for 2-3 minutes
  8. Lower the heat, cover with lid and cook. It will release a lot of water
  9. When the vegetables are soft, add the eggs
  10. Cover and cook for 5 minutes

Konir Dom (Assamese Style Egg Curry)

Ingredients

  • 4 eggs
  • 1 large potato
  • 1 medium onion, finely chopped
  • 1 tbsp ginger garlic paste
  • 1 large tomato, finely chopped
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp coriander powder
  • 1/3 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 4 tbsp mustard oil
  • 2 cloves
  • 1/2” piece of cinnamon
  • 1 green cardamom
  • 1 dry red chilli
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • Chopped coriander leaves for garnish

Method –

  1. Boil the eggs and the potato
  2. Cut the potato in quarters
  3. Peel the eggs and make about 3-4 marks on the eggs with a sharp knife
  4. Sprinkle salt and turmeric powder on both eggs and potatoes and set aside
  5. Heat mustard oil in a wok
  6. Fry the eggs and potatoes till golden and remove on absorbent paper
  7. In the same oil, add cumin seeds
  8. Add bay leaf, dry red chilli and whole spices
  9. Once they splutter, add the onion
  10. Fry on low heat till light brown
  11. Add ginger garlic paste and cook for another 2-3 minutes
  12. Mix in the chilli powder, coriander powder and turmeric powder in a little water in a bowl
  13. Add this mixture to the pan and cook till the raw smell goes away
  14. Add the chopped tomato and salt and cook till the tomato is mushy
  15. Cook till the oil separates and add the eggs and potatoes
  16. Mix well and pour in 1.5 cups of hot water
  17. Cover and let it simmer for 5-6 minutes
  18. Sprinkle with garam masala powder and chopped coriander leaves

Egg Sandwich

Ingredients

  • 4 slices soft white bread
  • 2 boiled eggs
  • 30 gm softened butter
  • Freshly ground black pepper
  • Salt to taste

Method

  1. Trim the edges of the bread and set aside
  2. Chop the hard boiled eggs finely
  3. Whisk the butter in a bowl
  4. Add the chopped eggs
  5. Add pepper and salt
  6. Put this mixture between the bread slices, cut diagonally and serve

Prawn and Egg Fried Rice with Bok Choy and Chives

Ingredients

  • 3 cups of cooked rice
  • 300 gm prawns
  • 3 eggs
  • 2 tsp lemon juice
  • 1 tsp white pepper powder
  • 1 bunch bok choy, chopped roughly
  • 1/2 bunch chives, chopped finely
  • 1 large onion, chopped finely
  • 5-6 garlic cloves, chopped finely
  • 3 tbsp oil
  • Salt to taste

For the Sauce –

  • 1 tbsp oyster sauce
  • 1.5 tbsp light soy sauce
  • 1/2 tsp sesame oil

Method –

  1. Mix all the sauce ingredients and set aside
  2. Heat 1 tbsp oil in a wok
  3. Lightly beat the eggs and scramble them and set aside
  4. Heat 2 tbsp oil
  5. Add garlic. When it turns brown, add chopped onions
  6. Sauté till translucent
  7. Add prawns and sauté for a few seconds
  8. Now add in the chives, sauce, pepper, salt along with bok choy and cook over high heat for 1-2 minutes
  9. Add the rice and eggs and sauté till well mixed
  10. Serve hot with chilli oil or sauce and vinegar

Egg in Spinach Gravy

Ingredients

  • 4 hard boiled eggs, shelled and kept aside
  • 1 big bunch spinach leaves, chopped, washed and strained
  • 1/2 tsp cumin seeds
  • 2 dry red chillies, broken
  • 1 medium onion, chopped finely
  • 1 tomato, chopped
  • 1 tsp ginger garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste

Method –

  1. Heat oil in a wok
  2. Rub a little salt and turmeric powder on the eggs and lightly fry
  3. In the same oil, add cumin seeds and dry red chillies
  4. When the seeds splutter, add onion
  5. Sauté till it becomes light brown
  6. Add the tomato and sauté till it becomes soft
  7. Add ginger garlic paste and fry till oil leaves the sides
  8. Add red chill powder, turmeric powder and coriander powder and fry till oil releases
  9. Add the spinach leaves and mix well
  10. Add 1 cup of warm water and let it boil.
  11. Cover with a lid and reduce the flame
  12. Add the eggs and cook till the spinach is cooked and the consistency of the gravy is just right

Duck Egg Spicy Curry

Ingredients

  • 6 duck eggs
  • 1 tbsp ginger paste
  • 2 slit green chillies
  • 3 tbsp oil
  • 1/2 tsp turmeric powder
  • 1 tbsp red chilli powder
  • Salt to taste

Method –

  1. Boil eggs with a little salt
  2. Shell them when cool and keep aside
  3. Heat oil in a wok
  4. Fry eggs with a little turmeric powder and salt
  5. Keep aside
  6. Lower the flame and add a cup of hot water
  7. When boiling, add ginger paste, turmeric powder and red chilli powder
  8. Stir and cook till the gravy reduces to half
  9. Add the fried eggs and slit green chillies
  10. Add salt and mix well
  11. Reduce the flame to minimum and cook covered till gravy thickens and oil separates

Egg in a Hole

Ingredients

  • 2 slices of bread
  • 2 eggs
  • 2 tsp butter
  • Salt and pepper to taste
  • 1 cube Amul cheese

Method –

  1. Use a small round cookie cutter and cut holes in the middle of the bread slices
  2. Melt butter in a skillet
  3. Place the bread on the skillet and cook till golden on one side. Flip over and cook the other side
  4. Reduce the flame to minimum and crack and egg each on the 2 holes
  5. Cook for 1 minute and season with salt and pepper
  6. Flip over and cook the other side too
  7. Flip to the original side, place some shredded cheese on the top, cover with a lid till cheese melts and serve hot

Egg Pepper Chilli Roast

Ingredients

  • 4 eggs, boiled, shelled, fried and sliced
  • 2 large onions, sliced
  • 2 large tomatoes, finely chopped
  • 1 tbsp ginger garlic paste
  • 2 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 2-3 tbsp fresh cream
  • Salt
  • 3 tbsp oil

For the Tempering –

  • 1 tsp ghee
  • A pinch of asafoetida powder
  • 1 tsp freshly ground peppercorns
  • A few curry leaves

Method –

  1. Heat oil in a wok
  2. Add the sliced onions and sauté them till they are lightly brown
  3. Add in the ginger garlic paste, sauté till the raw smell goes
  4. Add the spice powders
  5. Cook for 30 seconds and add chopped tomatoes
  6. Sauté till the tomatoes are pulpy and the oil separates
  7. Keep the flame low so that the masalas cook well
  8. Add cream and mix well
  9. Add salt to taste
  10. Add the fried eggs, let the masala coat the eggs well, adjust salt and turn off the flame
  11. Add the ghee in a ladle
  12. Add the balance tempering ingredients, heat well and pour over the gravy