Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Halved boiled eggs in a thick onion and tomato masala, with spiced green beans and a cool cucumber raita.
Equipment: Saucepan, large frying pan
Measures and names
Ingredients
- 6 eggs
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 2 tomatoes, chopped
- 200 g green beans, trimmed and halved
- 1 tsp garam masala
- Salt
- 150 g Greek yoghurt, for the raita
- ¼ cucumber, grated
- ½ tsp ground cumin
Method
- Lower the eggs into a pan of boiling water and boil for 9 minutes. Cool them in cold water, then peel and halve.
- Meanwhile, heat the oil in a large frying pan, add the cumin seeds for 30 seconds, then the onion, and cook for 5 minutes until golden.
- Add the garlic, ginger and chilli for 1 minute, then the coriander, chilli powder and turmeric for 30 seconds. Add the tomatoes, green beans and 150 ml water.
- Cover and cook for 6–7 minutes until the beans are tender and the sauce is thick. Season with salt, stir in the garam masala and nestle in the eggs, cut side up.
- Mix the yoghurt, cucumber, cumin and a pinch of salt for the raita, and serve alongside.
Swaps and tips
Score the boiled eggs lightly with a knife and fry them for a minute in a little oil before adding, as Indian home cooks often do, so the masala clings. Leftovers keep for 2 days in the fridge.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 19 g | 7 g | 28 g | 462 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
