Golden Spiced Eggs

This lifts simple boiled eggs to a new level, and served with steamed vegetables and plain rice this becomes an easy delicious meal for one of those, “What can I cook tonight?” dilemmas.

You probably already know that Eggs do not belong in a fridge!  If you are one of those souls whose eggs live in a dark chilly cave, please, please bring them out and let them reach a normal temperature before using.  Then if you’re feeling brave try leaving the next eggs you buy just in your store cupboard.  You will find that, not only do they taste better, because they don’t pick up the smell and flavours of things they’ve shared their frigid cell with, but they do not go off – well, not unless you don’t use them for a couple of months or so!

Ingredients to serve 4 hungry folks!

8-10 large organic Eggs; 2 x 400 ml cans of Coconut Milk, well stirred; 1 Onion, finely chopped; 2 fat Garlic Cloves, finely chopped; a large, ripe, sweet tomato, chopped well; 2 tsp Ghee or Veg/Rice Oil; 1 tsp Turmeric; 2 dried Red Chillies, crushed; Sea Salt; a bunch of fresh Chives – preferably with their delightful lavender coloured flowers on too – they are perfectly edible!

First boil the eggs ’til they are [just] hard.  Try and get them hard enough to not fall apart when cut in half, but not so hard that you could use them for golf balls!  Pop them in a bowl of cold water to cool down, and then shell and cut in half.

Using a largish, high sided, fry pan warm the ghee or oil.  Gently stir and saute the onion and garlic til golden brown. Add the tomato and continue to cook ’til it has softened.   Add the turmeric to about 600 ml of your coconut milk, then stir it slowly into the mixture.  Then add in your crushed chillies and a small sprinkle of salt.  Bring it to a just bubbling simmer for a couple of minutes, then slide in your egg halves.  Give the whole another 2-3 minutes to warm through then carefully transfer to a warmed serving dish.

Chop your chives to 2/3″ long and dress the golden eggs with them and arrange the flowers around the dish.  It looks superb, but as you can see is ‘easy-peasy’ to do!

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