Hard-Cooked Eggs in Spicy Tomato Sauce

Name: Hard-Cooked Eggs in Spicy Tomato Sauce
Yield: makes 4 servings
Ingredients: 3 tablespoons neutral oil, like corn or grapeseed; 2 large onions, chopped; 1 jalapeño or other small fresh chile, stemmed, seeded, and minced, or 1 or 2 dried red chiles, crumbled, or to taste; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger; 8 eggs; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon ground fenugreek; 1/4 teaspoon ground cinnamon; 3 cups chopped tomatoes (canned are fine, drain them lightly before chopping); Salt and black pepper to taste; Chopped fresh cilantro leaves for garnish

December 14, 2011

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.

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