Best Muttachar Spiced Eggs Recipes

Muttachar (Spiced Eggs) image

Provided by kolibri

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon oil
1 small onion, chopped
1 green chili pepper, deseeded and chopped
1 tomatoes, ripe, sliced
1 green mango, sliced (optional)
1 3/4 cups coconut milk (1 can)
1 3/4 cups water (equal to coconut milk)
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon ground coriander
salt
10 fresh curry leaves or 15 dried curry leaves
1/2 cup fresh coriander, chopped
1/2 lemon, juice of
4 eggs, raw or hard boiled

Steps:

Fry the onion in a large pan until translucent.
Add in the green chili, sliced tomatoes and green mango if using. Fry couple of minutes more.
Pour in the coconut milk and the water, and bring to boil. Add tumeric, paprika, ground coriander and salt, and let simmer for 10 minutes.
If you're using fresh curry leaves rub them between your hands to release the flavour, dried ones can go straight in the pan. Add also the lemon juice and the fresh coriander, simmer for another 10 minutes.
If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If you want eggs poached, break them gently into the mixture and cook for 3 minutes.
Serve with rice and bread.

Nutrition Facts : Calories 373.9, Fat 31.5, SaturatedFat 22.4, Cholesterol 211.5, Sodium 140.9, Carbohydrate 16.3, Fiber 4, Sugar 10.7, Protein 10.6

Turkish Eggs image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 cup plain yogurt
1 garlic clove, crushed, optional
Pinch sea salt
Freshly ground black pepper
4 eggs
1 tablespoon extra-virgin olive oil
1 teaspoon paprika
1 handful baby English spinach leaves

Steps:

Preheat the oven to 350 degrees F. Place the yogurt and garlic in a small bowl and stir to combine. Season with salt and pepper. Divide between 4 small ovenproof dishes and place in the oven for 10 minutes. While the yogurt is warming, put 2 inches of water in a deep frying plan and bring to a boil. Turn off the heat and immediately break the eggs into the pan. To stop the egg whites spreading too much, break the eggs directly into the water, carefully opening the shells at the water surface so that the eggs slide into the water. Cover the pan with a tight-fitting lid. Leave to cook undisturbed in the water for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on a clean tea towel. Mix the olive oil and paprika together in a small bowl. Season with salt and pepper. Remove the yogurt from the oven and top with the spinach leaves and poached egg. Drizzle over the olive oil mixture and serve at once.