Spicy tiffin eggs
Using flavour-packed ingredients means vegetarians don't have to miss out on good tasting nibbles
Recipe uploaded by
Difficulty and servings
Makes 6
Preparation and cooking times
Prep 20 mins
Cook 15 - 20 mins
Ready in 40 minsVegetarian
- Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell.
- While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
- Divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
- Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.
Per egg
340 kcalories, protein 15g, carbohydrate 24g, fat 21 g, saturated fat 4g, fibre 3g, sugar 6g, salt 0.77 g
Recipe from Good Food magazine, May 2007.
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http://www.bbcgoodfood.com/recipes/4357/
Difficulty and servings
Makes 6
Preparation and cooking times
Prep 20 mins
Cook 15 - 20 mins
Ready in 40 minsVegetarian
Ingredients
Per egg
340 kcalories, protein 15g, carbohydrate 24g, fat 21 g, saturated fat 4g, fibre 3g, sugar 6g, salt 0.77 g





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