Spicy Egg Masala

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno

(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Ingredients:

1 3/4 Tbsp olive oil
1/2 tsp Nigella/Kalonji seeds
1/2 tsp cumin seeds
10 to 12 curry leaves
2 green chiles (ex. serrano), chopped
1 inch ginger, chopped
3 cloves garlic, chopped
2 medium red onions, finely chopped
1/2 tsp red chili powder
2 plum tomatoes, finely chopped
2 tsp cumin powder
1 tsp coriander powder
1 1/2 tsp paprika
1/2 cup water
1/2 tsp garam masala

For frying:
1 tsp olive oil
1/4 tsp turmeric powder
6 eggs, boiled and peeled
1/8 tsp red chili powder
Salt to taste

Instructions:

Boil the eggs. In the meantime, chop the green chiles, ginger, and garlic. Set aside curry leaves. Finely chop red onion.

Heat saute pan and add oil once hot. Add nigella and cumin seeds. Once they start to crackle, add curry leaves. Add the green chiles, ginger, and garlic. Saute for 5 to 10 seconds or until you can smell their aroma. Add red onions, salt, and red chili powder. Stir to combine. Allow to cook 10 minutes or until caramelized, over medium heat.

In the meantime, chop the tomatoes. Check the eggs as they should be done now. Peel eggs and set aside.

To the cooked onions, add tomatoes, salt and coriander powder. Cover and allow to cook for five minutes.

In the meantime, saute fry the eggs. Take a medium saucepan and heat it until really hot. Then add 1 tsp oil and 1/4 tsp turmeric powder. Saute for a few seconds and add eggs carefully. Move the pan around and let eggs saute. You will hear popping sounds. After about half a minute, the eggs should be coated. Sprinkle with salt and 1/8 tsp red chili powder. Continue to move pan to make sure eggs are well coated. After another half a minute or so, remove pan from heat.

Cut five vertical slits into each egg. Set aside.

Return to onions. Add paprika (for color, not heat). Cook for another 5 minutes covered. Then gently add the eggs. Add about 1/2 cup water. Cover and cook for another five minutes. Add garam masala and turn off stove. Serve with rice and naan.

From honeywhatscooking.com