Egg Kofta Recipe

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]
Step 1

Hard-boil eggs. shell and set aside.

Step 2

Soak the bread in the cold water until soft then drain and squeeze out any liquid.

Step 3

Slice the eggs lengthwise and remove the yolks.

Step 4

Mash the egg yolks into the bread and ghee. Stir in the chilli, onion and salt.

Step 5

Heap the mixture into the halved egg whites and place in a flat flameproof dish.

Step 6

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.

Step 7

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.

Step 8 

Take it out in the serving platter. Egg Kofta is ready to serve.

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  • Serve with hot chapati.

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