Tikka Masala Eggs
If you are team eggs like us, you will love this delicious main dish where eggs are the star or the show. This is a comfort meal that comes together quickly for a delicious weeknight dinner. We added a little twist to the traditional Indian egg curry by making it tikka masala style. Serve these flavorful yummy eggs over cauliflower rice or rice for a lip smacking meal!
15 minutes
25 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 247 |
| Fat: | 23 g |
| Carbohydrates: | 6 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 740 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Calculated for total recipe. | |
by Masala Paleo
Serves: 3-4
Ingredients
- 10 whole10 whole10 whole Egg
- 1 whole1 whole1 whole White Onion, chopped
- 3 whole3 whole3 whole Tomato, chopped
- 0.5 tsp0.5 tsp0.5 tsp Whole Cumin Seed
- 1 tsp1 tsp1 tsp Ginger Root, finely grated or sub with ginger powder
- 3 cloves3 cloves3 cloves Garlic, minced fresh or use garlic pwder
- 1 tsp1 tsp1 tsp ground Coriander
- 0.5 tsp0.5 tsp0.5 tsp Ground Cumin
- .5 tsp.5 tsp.5 tsp Turmeric Powder
- 1 tsp1 tsp1 tsp Chili Powder, sub with paprika for less heat
- 1 cup1 cup1 cup Coconut Milk
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp Salt
- 2 sprigs2 sprigs2 sprigs Cilantro
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- BOIL eggs using your favorite method and shell them
- MAKE slits in the boiled eggs using a knife so that flavors seep inside the egg when you cook them
- HEAT 1 Tbsp oil or ghee in a pan to medium heat
- ADD turmeric and half of the chili powder and mix the spices swiftly in the oil, then add the eggs to the pan
- SHALLOW FRY the eggs in the spiced oil for about 5 minutes till they are slightly browned. Remove from the pan and set aside.
- In the same pan, ADD the remaining oil/ghee, followed by the onions, ginger and garlic and sauté for 5 minutes or till the onions are caramelized
- ADD the tomatoes and sauté till they get soft and mushy, about 5 mins
- ADD remaining spices - chili powder, cumin powder and coriander powder and cook for a few minutes
- POUR in the coconut milk and mix well
- BLEND the sauce in a blender jar or using an immersion blender
- ADD the eggs to the sauce, cover and simmer for 5 minutes
- GARNISH with chopped cilantro leaves
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