Muttachar (Spiced Eggs)
Muttachar (Spiced Eggs)
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 725
- Total Fat
- 64
- Saturated Fat
- 46
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 18
- Cholesterol
- 320
- Sodium
- 1809
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 725
- Total Fat
- 64
- Saturated Fat
- 46
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 18
- Cholesterol
- 320
- Sodium
- 1809
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
1 tablespoon oil
1 small onion, chopped
1 green chile, seeded and chopped
1 ripe tomato, sliced
1/2 green mango, sliced (optional)
1 pint (2 cups) each coconut milk and water
1/4 teaspoon each tumeric, paprika and ground coriander
Salt
10 fresh curry leaves
Handful chopped fresh coriander (cilantro)
Juice of 1/2 lemon
4 eggs
Directions
- In a heavy frying pan heat the oil and saute the onion until golden. Add the chile, tomato and mango and fry a little longer. Pour in the coconut milk and water and bring to a boil. Add the tumeric, paprika, ground coriander, and salt and simmer 5 to 10 minutes.
- Rub the curry leaves between your palms to release the flavor, and add them and the fresh coriander to the mixture. Add the lemon juice and simmer for a further 10 minutes.
- If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If to be poached, break the eggs gently into the mixture and cook for 3 minutes.
Cook’s Note
This dish can be served with rice or with snippets of toast or good bread to mop up the delicious juice.
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