Stuffed Meat Stuffed with Hard Eggs

Ingredients :

500g of ground meat
8 eggs
A small bunch of chopped parsley
Salt pepper

Preparation :

Fill half a pan with water. Add eggs and salt. Bring to a boil. Leave to cook for 10 minutes. Drain.
Remove shell from hard boiled eggs
Mix well ground meat, chopped parsley, salt and pepper.
Divide the ground meat into 8 balls.
On the work table, flatten the minced meat ball with the 3mm thick hand balm in order to get a disc of about 6cm in diameter.
Cover the egg completely with this disc of ground meat.
Repeat for other hard boiled eggs
Blanch the balls in boiling water for 1 minute.
Brown the balls in the oven rack.
Serve hot.
Good appetite and good tasting!

Recipe for Chicken with Eggs

Ingrédients :

– 1 chou-fleur de 1kg
– 5 oeufs
– 1 pincée de safran
– 1/2 cuillerée à café de poivre
– 1/2 cuillerée à café de gingembre
– 1/4 cuillerée à café de cumin
– 1 pincée de piment fort
– 100g de mozzarella râpé
– Sel

Préparation

1- Retirer les feuilles vertes de chou-fleur et tailler-le en bouquet, les laver délicatement.
2- Mettre les bouquets de chou-fleur dans une cocotte d’eau, ajouter le gingembre, le safran, le poivre et le sel et laisser cuire à couvert jusqu’à ce qu’ils soient tendres et fermes, égoutter-les dans une passoire.
3- Battre les oeufs dans un bol, assaisonner du cumin, piment fort et du sel, bien mélanger.
4- Disposer les bouquets de chou-fleur égouttés dans un plat à gratin.
5- Verser les oeufs sur le chou-fleur et parsemer avec le fromage râpé.
6- Faire cuire dans un four préchauffé à 200°C jusqu’à ce que la surface du gratin soit bien dorée.
7- Servir aussitôt.

Tajine eggs and meatballs

Ingredients:

For the recipe of tajine eggs and meatballs Moroccan way

2 to 3 tomatoes
200 to 300 g ground meat
2 cloves garlic
3 eggs
1 onion
200 g. Of parsley
1 C. Tomato concentrate (optional)
1 C. With cumin coffee
1 C. With sweet paprika
Salt and pepper

Preparation:

Of tajine eggs and meatballs

Finely mince your 1/2 onion then your coriander and your parsley. Finish by finely chopping your mint.
Add to this mixture 1 teaspoon of cumin and 1 of paprika. Add salt and pepper. Now add your minced meat and 2 to 3 tablespoons of olive oil. Mix your mixture until a homogeneous whole.
Form your keftas by hand then in a pan cook these last.
In a pan, brown the keftas. Do not leave them for more than 5 minutes so that they do not dry and then reserve them.
In the same frying pan, add a little olive oil, then sauté the garlic, the tomatoes cut into pieces (add if necessary 1 tablespoon of concentrated tomato). Season with salt and pepper and simmer for 15 minutes.
Add the meatballs and cover the pan. Once the meat is cooked, break the eggs and let cook, taking care to keep the eggs flowing.
You can add 1 spoon of ginger for those who appreciate this spice, it will bring you more flavors.

Scotch eggs recipe

Ingredients:

  • 8 eggs
  • 450g of sausage meat
  • 1 green onion
  • 2 garlic cloves (chopped)
  • 1 tablespoon of mustard
  • Salt
  • Pepper
  • Flour
  • Seasoned breadcrumbs (with paprika for example)
  • Vegetable oil (for frying)

Preparation:

Bring water to a boil in a medium saucepan. Add 6 eggs and boil for 6 minutes.

Remove from heat and immediately transfer the eggs to a chilled water bath to cool (this will prevent the eggs from continuing to cook and this will ensure a nice egg to the shell)

Mix the sausage, green onion, garlic, mustard, salt and pepper.

Peel the cooled eggs and roll them into the flour.

Flatten the sausage meat into patties and wrap it around the floured eggs.

Whisk the remaining 2 eggs to make a gilding.

Pass your sausage-coated egg in the flour, then the egg-gilding, and finally the seasoned bread crumbs. Repeat for each egg.

Heat the oil and fry each egg for about 3 minutes, until golden brown on all sides. Transfer the fried eggs to a baking sheet and finish cooking in a preheated oven for 5 minutes at 200 ° C.

Ground Meat Stuffed with Hard-Boiled Eggs

For 8 people

Preparation time: 30 minutes
Cooking time: 10 minutes

Ingredients:

  • 500g of ground meat
  • 8 eggs
  • A small bunch of chopped parsley
  • Salt pepper

Preparation

  • Fill half a pan with water. Add eggs and salt. Bring to a boil. Cook for 10 minutes. Drain.
  • Remove shell from hard boiled eggs
  • Mix well ground meat, chopped parsley, salt and pepper.
  • Divide the ground meat into 8 balls.
  • On the work table, flatten the minced meatball with the 3mm thick hand balm in order to get a disc of about 6cm in diameter.
  • Cover the egg completely with this disc of ground meat.
  • Repeat this for other hard boiled eggs
  • Blanch the balls in boiling water for 1 minute.
  • Brown the balls in the oven rack.
  • Serve warm.

Source: www.femmezoom.com

Meat roll with hard boiled eggs Recipe

Ingredients:

– 1 tenderloin of meat
– 4 eggs
– 1 chopped onion
– 1 can of minced mushrooms
– 1 yellow pepper
– 2 tablespoons of oil
– 1 tablespoon of butter
– Salt pepper

Preparation

– Wash and pepper the pepper and cut into strips.
– Heat the oil in a frying pan and sauté the chopped onion, add the sweet pepper slices and drained mushrooms and cook until the water evaporates, season with salt and pepper.
– Spread the meat tenderloin and flatten it with a rolling pin as thinly as possible.
– Cut a piece of film paper and put the meat on top, spread the mixture of mushrooms over the entire surface and put the hard-boiled eggs at one end, start rolling the whole tightly together to give it shape Using film paper and close the roll with wooden spikes.
– Heat the butter in a sauté pan and sear the rolled 10 minutes on each sides, continue the cooking 15 minutes in the microwave oven.
– Serve immediately.

Source: www.femmezoom.com

Roasted meat with hard boiled eggs

For the Roasted :

Roasted

Ingredients:

– 1 tenderloin of meat
– 4 eggs
– 1 chopped onion
– 1 can of minced mushrooms
– 1 yellow pepper
– 2 tablespoons of oil
– 1 tablespoon of butter
– Salt pepper

Preparation

– Wash and pepper the pepper and cut into strips.
– Heat the oil in a frying pan and sauté the chopped onion, add the sweet pepper slices and drained mushrooms and cook until the water evaporates, season with salt and pepper.
– Spread the meat tenderloin and flatten it with a rolling pin as thinly as possible.
– Cut a piece of film paper and put the meat on top, spread the mixture of mushrooms over the entire surface and put the hard-boiled eggs at one end, start rolling the whole tightly together to give it shape Using film paper and close the roll with wooden spikes.
– Heat the butter in a sauté pan and sear the rolled 10 minutes on each sides, continue cooking 15 minutes in the microwave oven.
– Serve immediately.

Source : www.femmezoom.com

Sweet Potato Hash with Sausage and Eggs

For the Sweet Potato :
Sweet Potato
Ingredients
  • 1 lb pastured sausage
  • 1 medium onion, chopped
  • 2 medium sized sweet potatoes
  • coconut oil
  • salt and pepper, to taste
  • rosemary, to taste
Instructions
  1. Brown sausage. Transfer to a plate.
  2. Reduce heat to medium high, add 1 Tbsp coconut oil to cast iron skillet and saute onions until translucent. Transfer to the plate with the sausage.
  3. Heat 1 Tbsp coconut oil over medium high heat, add chopped sweet potatoes and cook, stirring occasionally, until tender (about 10 minutes). Sprinkle some rosemary over sweet potatoes. Cover skillet with a lid while cooking.
  4. Add sausage and onions to the cast iron skillet and stir everything.
  5. Crack four eggs over sweet potato hash. Place cast iron skillet in a preheated 425 degrees oven and cook for about 10-15 minutes until eggs are set.
  6. Breakfast is ready!
Nutrition Information
Serving size: 299 g Calories: 633 Fat: 39.3 g Saturated fat: 16.3 g Unsaturated fat: 23 g Trans fat: 0 g Carbohydrates: 44.8 g Sugar: 1.9 g Sodium: 1155 mg Fiber: 6.9 g Protein: 24.7 g Cholesterol: 95 mg

Indian Style Scrambled Eggs

Ingredients

Serves 4

10 eggs
150ml milk
1tbs olive oil
2 large tomatoes, chopped into 1cm dice
½ an onion, chopped into small dice
2cm piece ginger, peeled and really finely chopped
4 pinches tumeric (optional)
½ green chilli, finely chopped
½ tsp ground cumin
½ tsp ground corriander
small handful fresh corriander, chopped
Salt and pepper
To serve: 2 pieces toast per person

Preparation:

Lightly beat the eggs in a mixing jug or bowl with a fork until combined. Add the milk and beat again, put to one side.

Heat the oil in a non-stick pan, and add the onion, ginger and chilli. Stir every now and then – the onions should start

to take on a little colour and the ginger smell fragrant.

Add the tumeric (if using),cumin and corriander, stirring to coat the onions – heat through for a minute to cook the

raw edge off the spices.

Add the chopped tomatoes to the pan, cook for a minute before pouring the egg mixture into the pan too, with a good

pinch of salt and some freshly ground pepper. Stir occasionally (about once every 30 seconds) to ensure the egg

cooks but remains fluffy.

Once the egg looks mostly cooked, remove from the heat (the eggs will carry on cooking after you remove them from

the heat, overcooked scrambled eggs go simultaneously rubbery and watery which is unpleasant). Stir in 2/3 the

chopped corriander.

 

Source:  www.oxnosh.co.uk

Fried Eggs Recipe

For the Fried Eggs 

Fried Eggs

Ingredients includes (for 2 eggs) could serve about 1 or two persons

  • 2 Fresh eggs
  • Vegetable/groundnut oil (5cl)
  • 2 to 3 fresh tomatoes (chop)
  • 1 bulb of onions (chop)
  • Fresh pepper (to taste)
  • Salt to taste
  • A pinch of maggi

I like to fry eggs with lots of onions since I learned about the health benefits of onions. It is also good to eat as much vegetables as you can take.

Method:

Heat your frying pan for a minute then add about 5cl of oil, allow to heat for 30 seconds before adding the sliced onions, then tomato/pepper as well.

Fry for 5 to 10 minutes before spraying a pinch of salt (to taste), then about a half cube of maggi or knorr (I prefer less)

Stir, and then make sure it is spread evenly on the frying pan and boiling in very little oil. Then pour in the (already broken and mixed eggs) to cover the onions, tomato combination.

Allow to fry for a minute before flipping.

Allow another 1 minutes.

Serve with bread and tea/pap.

Source: allnigerianfoods.com

 

Nigerian Breakfast: Plantain & Eggs

To replicate, here’s what you’ll need:

Plantain

Ingredient:

2 ripe plantains
2 eggs
1/2 s/ yellow onion
4-5 small grape tomatoes
1 can titus sardines
1 clove garlic
Ginger (same size garlic)
Salt
Black pepper

Metod:

1. Cut tips off plantain at both ends. Slice down center. Peel and remove outer covering. Slice (diagonally or rounds) in bowl. Sprinkle pinch of salt, work into plantain. Deep fry till golden brown (about 15 minutes).

2. Break eggs into bowl. Slice garlic, ginger, onions and tomatoes into eggs. Mix, then add sardines (drain the oil).

3. In a frying pan, heat 2 tbsps canola oil (use medium heat). Add egg mixture. Let underside set, then flip and scramble. Let other side cook. Once cooked, spoon over plantain.

I had some Heinz 57 sauce on the plantain (not showing)… it’s a cross between ketchup and mild chili sauce, pretty good.

Enjoy…

Source: www.avartsycooking.com

Smoked Kippers, Poached Eggs with Bubble and Squeak

Ingredients – serves 2-3

5 Potatoes, peeled

1 tablespoon Rapeseed Oil

3 Spring Onions, finely chopped

½ head of White Cabbage, finely chopped

1 tablespoon Chives, chopped finely

Salt and Black Pepper, to taste

4 Smoked Kipper Fillets

2 Eggs, at room temperature

Method

To make the bubble and squeak, place the potatoes in a pan of cold water. Bring to the boil, and simmer until tender. Drain, and set aside.

Heat the oil in a frying pan. Add the cabbage and spring onions. Sweat down for a few minutes. Season with salt and pepper.

Mash the potatoes, and season with salt and pepper. Add to the pan along with the chives.

Cook for 5 minutes per side until a crispy and golden.

Cook the smoked kippers according to the packet instructions.

To make the poached eggs, bring a pan of water to a rolling boil. Reduce the heat to a simmer, and crack in an egg.

Leave to simmer for 3 minutes until the yolk begins to set. Place onto a plate lined with paper towels. Cook the second egg in the same way.

To serve, place bubble and squeak onto a plate along with the kippers. Add on a poached egg and season with salt and pepper.

Source: thismuslimgirlbakes.blogspot.sn

Guacamole + roasted cherry tomatoes + soft-boiled eggs (on toast)

 

A Simple List of Ingredients:

1. Cherry Tomatoes
2. Olive Oil
3. Balsamic Vinegar
4. Salt and Pepper
5. Avocado
6. Lime
7. Extra-Virgin Olive Oil
8. Garlic
9. Jalapeno Chilli
10. Spring Onions
11. Ground Cumin
12. Fresh Coriander
13. Bread
14. Eggs

Bismillah, let’s begin!
First, to roast the cherry tomatoes. Pre-heat the oven to Gas Mark 4 or 180C. Line a baking tray with foil (makes for easy clean up).
Tumble 300 grams Cherry Tomatoes onto the tray.
Drizzle them with a splash of Olive Oil.
Along with a splash of Balsamic Vinegar.
Season with Salt and Pepper, to taste.
Toss the cherry tomatoes until they’re well coated.
Roast for about 30 minutes or until the skins are just about to burst. This is the way I like them. If you prefer, you can leave them in longer until they begin to shrivel up.
Whilst the tomatoes roast, time to whip up the guac!
First, mash up an avocado with fresh lime juice and olive oil.
So, grab a bowl.
Slice a large, ripe Avocado.
Remove the stone and skin.
Place the flesh into the bowl.
Take 1 Lime, and slice in half.
Squeeze out the juice.
Drizzle in 2 teaspoons Extra-Virgin Olive Oil.
Grab a fork and get mashing!
I like it really smooth but you can keep it as chunky as you want.
Next, time to flavour up that avocado.
Peel and finely chop (or crush) 1 juicy Garlic Clove.
Add it to the mashed avocado.
Grab 1 Jalapeno Chilli. You can add as much or as little as you like. I should have added less.
Give it a fine chop.
And, add it to the bowl.
Finally, for some onion goodness, 2 Spring Onions, finely chopped. If you like that whole raw onion thing, feel free to add 1/2 white onion, finely chopped.
Finally, add in:
1/4 teaspoon Ground Cumin
Plenty of Salt and Pepper (and I mean plenty. Those avocados are bland!)
Give it a stir.
And, a taste. Adjust the recipe to however you like it.
P.s. This guacamole is perfect with anything. You don’t have to put it on toast with eggs – serve simply with tortilla chips instead.
Next, soft-boil up some eggs. Take 2 large Eggs, at room temperature.
Bring a pan of water to the boil. Once boiling, add in the eggs. Cover, and turn the heat to medium. Set a timer for 6 minutes. After 6 minutes, drain the eggs and rinse under cold water. For more info, see here.
P.s. If you prefer, you could replace the boiled egg with a fried, poached or scrambled one.
By now, the cherry tomatoes are done!
Time to get the toast on and get munching!
For this recipe, I recommend a good bread – preferably thick and wholemeal. The guacamole is wet so it’s best to have a thicker slice of bread otherwise everything can get quite soggy.
Take 2 slices Bread.
Pop them into the toaster to toast up. Toast them a little more than usual so that they can hold up to the toppings.
Try not to burn them though!
Once toasted ..
.. gather everything and everyone together.
This is how I like to make it.
Spread a little guacamole over the toast.
Pile on the roasted cherry tomatoes.

Roasted cherry toms are the best. They will burst in your mouth as you eat them – heaven.
Peel the boiled egg.
And, break it over the the tomatoes.

You can’t beat a good runny yolk.
A little extra salt and pepper.

And, dig in!

(Adapted from Rachel Phipps and Waitrose)

This Time One Year Ago:

Lamingtons

This Time Two Years Ago:

Pin on Pinterest
Spicy Fish Pakoras

Keep me in your duas, please,

Source: thismuslimgirlbakes.blogspot.sn

Avocado Bacon and Eggs

Ingredients
  • 1 medium Avocado
  • 2 eggs
  • 1 piece of cooked bacon, crumbled
  • 1 TB of low-fat cheese
  • pinch of salt
 Instructions
  1. Preheat oven to 425.
  2. Begin by cutting the avocado in half and removing the pit.
  3. With a spoon, scoop out some of the avocado so it’s a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
  4. Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
  5. Cook for 14-16 minutes. Serve warm.

Source: lilluna.com

SOFT SCRAMBLED EGGS WITH KALE AND LSA PESTO

INGREDIENTS

  • 3 kale leaves, torn, stalks discarded
  • 3/4 bunch flat-leaf parsley, leaves and stalks torn
  • 4 garlic cloves, roughly chopped
  • 1/4 cup (25g) LSA meal (ground linseed, sunflower seed, almond mix)
  • 80g parmesan, grated
  • Finely grated zest and juice of 1 lemon
  • 200ml extra virgin olive oil
  • 6 eggs, lightly beaten
  • 4 thick slices dark rye sourdough or miche, toasted
  • 8 thin slices prosciutto
  • Mixed micro herbs, to serve

METHOD

  • 1
    To make the kale pesto, whiz kale and parsley in a food processor until coarsely chopped. Add the garlic, LSA, parmesan, lemon zest and juice, and 3/4 cup (180ml) oil, then season with pepper and 1 tsp salt. Whiz for 2 minutes or until smooth and combined. Transfer to a bowl.
  • 2
    Heat remaining 1 tbs oil in a frypan over medium-low heat. Season egg, then pour into pan and cook, tilting pan and gently pulling in edges using a spatula, for 3 minutes or until softly set.
  • 3
    Spread toast with the kale pesto, top with eggs and garnish with prosciutto slices and micro herbs to serve.

Source: www.delicious.com.au

Avocado Bacon and Eggs

Ingredients
  • 1 medium Avocado
  • 2 eggs
  • 1 piece of cooked bacon, crumbled
  • 1 TB of low-fat cheese
  • pinch of salt
Instructions
  1. Preheat oven to 425.
  2. Begin by cutting the avocado in half and removing the pit.
  3. With a spoon, scoop out some of the avocado so it’s a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
  4. Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
  5. Cook for 14-16 minutes. Serve warm.

Source: lilluna.com

How to prepare Garden Eggs Stew & Plantain

Ingredients:

Plantain
Garden eggs
Tomatoes
Pepper
Onion
Salt and seasoning
Palm oil
Dried salted tilapia

Method:
1. wash and peel the apim plantain.
2. wash and cut the garden eggs.
3 Cook the garden eggs and apim for about 10 – 15 min
4 remove the garden eggs from the pot
5 Soak the salted tilapia to dissolve as much salt as possible.
6 Use the asanka/ earthen ware/mortar and pestle to mash the onion, pepper and garden eggs.
7 Pour the palm oil into the cooking pot and allow to warm up
8 Fry the tilapia and remove from the oil.
9 Add the chopped onions into the oil and fry about 3 min.
10 Add the sliced tomatoes and allow to cook for about 5-7 minutes.
11.Now add the grounded garden egg mixture to the gravy and allow to simmer for about 5- 10 min
12 Add the tilapia, stir and check for salt
Add some salt if needed.
Serve the cooked apim into the serving plate and add the stew as well.

 Enjoy
Source: pulse.com.gh

Gluten Free Plantain Pancakes With Sausage Scrambled Eggs

Ingredients: Pancakes: 6 Serving: 3
 – Ripe Plantain (or Overly ripe)
– 1/2 a Cup of Gluten Free Flour (Or Flour of Your Choice)
– 1/4 Teaspoon Baking powder (optional)
– 1 Large Egg
– 1 Tablespoon of Honey
– 100 ml of Milk  (alternatively olive oil as listed below)
– 4 tablespoons Olive Oil
– Pinch Of Salt
– 1 Large Tablespoon of Melted Butter/Margarine
Method: Pancakes
1. Slice your plantain into pieces, Season with a pinch of salt, a table spoon of honey then mix well combining all the seasoning.
2. In a food processor add the plantain, drizzle some olive oil as this will help with the consistency and allow the plantain to be smooth, it’s essential if your plantain is not overly ripe alternatively you can use water. Blend for a minute then add in your egg, milk then melted butter and blend till mixture is completely smooth.
 Alternatively you can just mash the plantains with a fork till the it’s nice and mushy.
3. Grab a separate bowl and add 1/2 a cup of sieved flour, I used gluten free flour but of course you can use any of your choice and some baking powder (this is optional) mix with your whisk and then combine with plantain mixture.
*If you find your plantain mixture a little to thick you can add a little bit of milk or water to help with the consistency.
4. In a frying pan (or pan of choice) add tablespoon of butter or Oil using a ladle, scoop the mixture and pour it into the pan.
5. cook on medium to low heat on each side for 2 minutes. Once all the batches have been done we’ll leave it to cool and move over to our scrambled eggs.
Scrambled Eggs:
3 Large Eggs (or 4 if small)
2 Frankfurters Sausages (Chopped)
Half an Onion, Chopped
5 Cherry Tomatoes, Halved/Quartered
Pinch of Salt (or All purpose seasoning/Maggi)
1/4 teaspoon Fresh Ground Black Pepper.
100ml of milk. I Used LactoFree milk so this is great for lactose intolerant foodies like me 🙂
Method Scrambled Eggs:
In a bowl combine 3 eggs with milk, a pinch of salt and whisk.
1. In a frying pan add a tablespoon of butter/margerine followed by your onions, sausage and tomatoes a sauté for a minute or 2.
I like the smokey flavour the frankfurters gives! 
2. Add your egg mixture and cook lightly for a minute or 2 and then it’s done!
Place your pancakes on a plate, add your scrambled eggs and garnish with some parsley or even chopped spinach and serve 🙂
Source: www.afrolems.com

Scrambled Eggs

INGREDIENTS

  • Eggs (depending on the amount to be prepared)
  • Salt
  • Knorr cubes
  • Pepper (Chopped Atarodo OR Dried pepper as you desire)
  • Tomatoes (If you desire).
  • Onions (If you desire).
  • Low fat butter OR Olive oil (for frying).

PREPARATION METHOD

  • Break eggs into a bowl, dice your tomatoes and onions(if you decide to use them).
  • Add your tomatoes, onions, pepper, salt to taste & knorr cubes into the bowl, then whisk all ingredients together.
  • Get a dried non sticky frying pan ready, add your low fat butter or olive oil into the pan. Move the pan by its handle, so that the melted butter glides around the surface & coats the entire pan.
  • When it heats and begins to evaporate, the pan is just hot enough to pour in the egg mixture. Continue to whisk the mixture with your turning spatula as you pour the egg mixture into the pan. Set the burner on low.
  • As soon as the egg starts to stick together to the pan move the mixture around the pan with a spatula to scrape the cooked eggs from the bottom to the top of the mixture. This keeps the eggs from developing a leathery brown skin on the bottom.
  • Once you notice your eggs are cooked (Your eggs are done after there’s no liquid of any kind left in the pan) take them off the heat, as the hot pan will continue to cook them. If you prefer your eggs to get drier, leave them on the heat as you desire.
  • Remove your eggs from the pan before they lose their moist appearance. Your meal is ready!

Source: www.knorr.ng

Hard Boiled Eggs Stew

Ingredients:
6 eggs
1 orange (juiced)
Squirt of lemon
4 vine ripe tomatoes – chopped
1-2 cups chopped onions
Salt
1 Tbsp curry powder
1 tsp paprika powder
1 tsp chili powder (or you can use fresh chili peppers – like Thai chilies for more kick. I didn’t have any in my pantry at the time)

Image link to its original source

Coconut oil or any other high smoking point cooking oil of your choice (avocado oil/macadamia oil/ghee)

Optional:
1 tsp of raw honey (if the orange juice is not sweet enough, feel free to add honey to adjust the sweetness. My orange was really ripe so it’s sweet enough to my taste)

Directions:
1. Boil the eggs until done – set aside, peel the shells when it’s cooled down

2. Coat the peeled eggs with 1 Tbsp curry powder
3. Melt the coconut oil on the pan in medium high
4. Lightly pan fry the coated hard boiled eggs – flip them around to get the surfaces evenly pan fried.

They should look like this. The reason to pan fry the eggs so to give some texture on the eggs so the sauce will “stick” to them.

5. Add a bit more oil and saute the onions until translucent- add in the chopped tomatoes (and chili peppers if you use any)

6. Pour in the orange juice, squirt of lemon, sprinkle some salt, paprika powder and chili powder (omit if using fresh chili peppers). Adjust to taste. (Optional: add 1 tsp raw honey)

7. When the sauce is at your desired taste, mix in the eggs

8. Let it simmer a bit until the sauce is reduced to almost like a paste

9. Remove from heat – set aside a bit for about 15 minutes so the eggs will absorb the sauce more.

It might not exactly taste like the original one (the sourness from citrus is quite different from tamarind paste), but it surely satisfied my craving.🙂

 Source: delightfultastebuds.wordpress.com