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Egg Stew

Written By Neerakar on Saturday, November 5, 2011 | 2:43 PM

This recipe is a modified version of Egg Curry. I was playing around with couple of ingredients and wanted to create a different kind of stew with mixture of variety of peppers. So, here it goes.

1) 6 hard boiled eggs
2) 1 red onions finely chopped
3) 3 tomatoes finely chopped
4) Thin slices of Green and Red bell peppers
5) 1 or 2 dried red chili
6) 1 tea spoon cumin seeds
7) 1 table spoon of Cumin and Coriander powder
8)1 tea spoon of Amchur (Mango Powder)
9) Salt & Ground Pepper (Taste)
10) 4 cloves of Garlic finely chopped
11) 1 tea spoon of garlic & ginger paste
12) Couple of star anise (optional)
13) 3 table spoon of good white wine vinegar
14) 1 tea spoon of Turmeric powder
15) 1/4 cup of cream

Heat some oil in a pan. Cut the eggs in half. Use a sharp knife or a string to cut the eggs so that the yolks stay in place. Put them face down as shown in the picture above.
Turn the eggs over as it turns light brown and cook for couple of minutes. Take the eggs out after it's cooked and put it aside.
 In a deep pan or pot, heat some oil. Add cumin and cook it till it turns dark. Add the chopped chili and garlic. After the garlic turns brown, add the onions and cook until the onions turn brown. To take the water out of the onions add some salt. Then add ginger garlic paste, star anise, turmeric, cumin & coriander powder and cook for about 3 minutes. Cooking the spices well is essential.
Add the red and green bell peppers. Cook them for 5 minutes with the lid closed under medium heat. Then add white wine vinegar, amchur and salt & pepper.
 Add tomatoes and cook it for another 10-15 minutes under medium heat. At this point add the cream and put the lid back on. Cook it for another 10 minutes.
Take the mixture put it in a food processor. This helps to break down the peppers and gives you a nice consistency.
Put the mixture back into the pan. At this point taste the mixture. One thing I always say to people is taste taste and definitely taste your food before you serve. At this point, add the eggs and cook it under low heat for another 5 minutes.
Bon Apetit 
Your egg stew is now ready to be served. If you want you can garish with a little coriander leaves (cilantro)


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