Try this delicious Egg Kofta recipe from a member of the Recipestable Community.
[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 4 eggs
- 1-2 slices bread, crumbled
- 2 tsp ghee
- 1 green chilli, finely chopped
- 1 tsp minced onion
- Salt to taste
For the sauce:
- 1 tbsp butter or ghee
- 1 small onion, chopped
- 1 lb ripe tomatoes, skinned
- 2 tsp coriander leaves, chopped
- 1/2 tsp garam masala
- 1 tsp chilli powder
[/tab] [tab]Yield: 4 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Hard-boil eggs. shell and set aside.
Soak the bread in the cold water until soft then drain and squeeze out any liquid.
Slice the eggs lengthwise and remove the yolks.
Mash the egg yolks into the bread and ghee. Stir in the chilli, onion and salt.
Heap the mixture into the halved egg whites and place in a flat flameproof dish.
TO Make CURRY:Melt the butter and fry the onion until soft but not browned. Stir in the remaining ingredients and simmer fro 10 minutes until tender.
Pour the sauce over the eggs, cover and cook in a preheated oven at 180 deg C for about 20 minutes until the sauce is hot.
Take it out in the serving platter. Egg Kofta is ready to serve.
- Serve with hot chapati.