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Green masala eggs

A bowl serving green masala eggs

Green masala eggs

Name: Green masala eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 6 eggs; 350g brown basmati rice; 2 tbsp rapeseed oil; 1 onion finely sliced; 2cm piece ginger grated; 1 tsp turmeric; 1 tsp chilli powder; 1 tsp ground coriander; 400ml can coconut milk; 2 green chillies finely sliced; 1 tsp mango chutney; small pack coriander

Lulu Grimes

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.5 out of 5.4 ratingsRate

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Serve these fragrant, spiced eggs for a simple, meat-free meal. It's perfect for busy weeknights and the mix of rice and protein is light yet filling

Vegetarian

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A star rating of 4.9 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

6 eggs
350g brown basmati rice
2 tbsp rapeseed oil
1 onion

finely sliced
2cm piece ginger

grated
1 tsp turmeric
1 tsp chilli powder
1 tsp ground coriander
400ml can coconut milk
2 green chillies

finely sliced
1 tsp mango chutney
small pack coriander

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Nutrition: Per serving

kcal673
fat34g
saturates18g
carbs68g
sugars5g
fibre5g
protein22g
salt0.5g

Method

step 1

Lower the eggs into a pan of boiling water and cook for 6 mins, then lift them out and cool under cold running water. Cook the rice following pack instructions.
step 2

Heat a little of the oil in a deep frying pan and cook the onions until soft. Add the ginger and cook for 1 min, then stir in the turmeric, chilli powder and coriander and cook for 1-2 mins or until fragrant. Add the coconut milk, most of the chillies and the mango chutney, bring to a simmer and cook for 5 mins.
step 3

Meanwhile, heat the rest of the oil in a frying pan or wok. Peel the eggs and stir them around in the hot oil until they brown and start to bubble and crisp all over. Lift them carefully out of the pan and halve them.
step 4

Roughly chop the coriander and stir most of it into the masala with some salt. Add the eggs, scatter the rest of the chilli and coriander over the top and serve with the rice.

Recipe from Good Food magazine, August 2017

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A star rating of 4.5 out of 5.4 ratings

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