Bombay Style Curried Eggs Food
BOMBAY-STYLE CURRIED EGGS
Make and share this Bombay-Style Curried Eggs recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Beat the eggs, milk, salt, and pepper together in a large bowl until well blended.
- Heat the ghee or butter in a large skillet over medium heat, and when hot add the mushrooms, scallions, chili, and ginger root.
- Saute, tossing often, until the mushrooms are tender, about 10 minutes.
- Add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the tomato is heated through and tender.
- Reduce the heat to medium-low.
- Pour in the egg mixture and cook, stirring constantly with a spatula, until the eggs are set yet still very creamy; do not let them dry out.
- Serve immediately, garnished with cilantro.
- Serve some naan or chapatis and a fruit salad, and there you have it!
Nutrition Facts : Calories 228.6, Fat 16.7, SaturatedFat 7.5, Cholesterol 390.5, Sodium 447.1, Carbohydrate 5.5, Fiber 1.2, Sugar 2.3, Protein 14.3
CURRIED EGGS
Make and share this Curried Eggs recipe from Food.com.
Provided by Outta Here
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
- Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
- Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
- Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
- Add lemon zest and parsley. Stir again and serve while hot.
BOMBAY POTATO CAKES WITH FRIED EGGS & MANGO CHUTNEY
Use up leftover roasties and veg from your Christmas dinner to make these Bombay potato cakes, served with fried eggs, pickled onions and mango chutney
Provided by Cassie Best
Categories Brunch, Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Combine the onion with the lime juice in a small bowl and set aside to pickle. Heat a drizzle of oil in a frying pan over a medium heat and cook the spring onions for 5 mins until softened. Tip these into a bowl with the potatoes, root veg and curry paste. Season, then mash with a fork or potato masher until most of the lumps have been removed and the mixture holds together. Shape into four patties using your hands.
- Heat 1 tbsp oil in the pan over a medium heat and cook the potato cakes for 3-4 mins on each side until crisp and golden. Transfer to a plate and cover to keep warm.
- Heat the rest of the oil in the pan and fry the eggs to your liking, then season. Serve each potato cake with a fried egg, 1 tbsp chutney, some of the pickled onions and a sprinkling of coriander leaves.
Nutrition Facts : Calories 396 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
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