Eggs in Moghlai Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- ½ tsp cayenne pepper
- ½ tsp ground Cumin
- ½ tsp Garam Masala
- ½ tsp ground cilantro
- 1 Tbsp lemon juice
- 2 Tbsps Peanut oil
- 1 onion (finely chopped)
- 1 walnut-sized ginger (peeled and grated)
- 1 tsp tomato puree
- ⅔ cup Chicken broth
- ⅜ cup Crème fraiche
- ⅜ cup cream (30% fat)
- 2 Tbsps fresh cilantro (finely chopped)
- 8 hard-boiled eggs (peeled and halved lengthways)
- To garnish
- 4 sprigs cilantro
Preparation steps
1.
Mix the cayenne pepper, cumin, garam masala, ground coriander, lemon juice, pinch salt and some pepper in 1 tbsp water.
2.
Heat the oil in a large skillet and quickly fry the onions. Add the ginger and stir. Add the tomato puree and the spice mixture and quench with the stock.
3.
Add the creme fraiche and cream and simmer for 5 minutes. Then add the cilantro and season.
4.
Pour the sauce over the eggs and garnish with coriander leaves. Serve with pitta bread.
