A delicious late-Sunday breakfast, this is one of my favorite ways to eat eggs. The dish can be put together in about 20 minutes..
To prepare hardboiled eggs, place eggs in a pan and cover with cold, filtered water. Eggs should be 2 inches below the surface. Bring the water to a fast boil, then immediately remove from heat, cover and let stand exactly 10 minutes. Drain the water, roll the eggs around to crack the shells, then fill the pan with ice water and allow to stand another 5-10 minutes.
Masaledar Ublay Unday (Hard-Boiled Eggs Masala)
(adapted from a recipe by Madhur Jaffrey)
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
2 tablespoons ghee (clarified butter)
1/2 teaspoon whole cumin seeds
4 green or 1/2 yellow onion, chopped
1 1/2 teaspoons fresh ginger
1 cup chopped fresh tomatoes
2 tablespoons fresh cilantro
6 hard boiled eggs
Combine the cayenne, turmeric, ground coriander, salt, pepper, lemon juice and 1 tablespoon water in a bowl. Mix and set aside.
Fry cumin seeds in ghee in a heavy skillet set over medium heat until brown and fragrant, about 20 seconds.
Add onions and ginger and fry until the onions are lightly browned, about 1-2 minutes.
Add the spice paste and stir until combined.
Add the tomatoes, cover the pan and simmer 5 minutes.
Add halved eggs and chopped cilantro. Cover the pan for 2 minutes to warm the eggs, then spoon into a serving dish.