Eggs are a staple in most households, and personally is my favorite breakfast food. The humble egg is such a versatile ingredient and without doubt is the most used ingredient across baking and cooking. I love making a really simple and quick Tava Anda when I can’t think of what to make for dinner or I crave eggs for dinner. If you are stumped on time, want protein rich meals and want to cook something that won’t take long, then this is definitely a recipe you want to follow.
This recipe features tangy flavours like mango powder, and tomato paste along with rich flavours like turmeric, coriander and cumin to make a lovely deep curry base. The result is a little bit sweet, a little bit tangy, and just a bit spicy with delicious creamy eggs. You can serve this up with some fresh Greek yogurt, flat breads and/or rice for a really simple dinner or lunch. I find that this recipe tastes even better the day after – the eggs soak up all the delicious flavour from the curry.
Watch me bring it all together right here:
As always, here is the recipe card. If you enjoyed the recipe let me know! And while you are at it let me know what else you want to see. Drop a comment here or on the channel.
Tava Anda
Equipment
- Pot or saucepan
- Mortar & Pestle
Ingredients
- 4 hard boiled eggs
- 1 large onion, chopped fine
- 1 tomato, chopped fine
- 2 cloves of garlic, minced
- ¾ inch stick of ginger, grated
- 1 tbsp. chopped coriander stalk cilantro
- 2 tbsp. coriander leaves, chopped cilantro
- ½ tbsp. tomato paste
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- ⅙ tsp asafetida
- ½ tsp chilli powder or paprika
- ½ tsp turmeric powder
- ½ tsp dried mango powder available at South Asian grocer
- ¼ tsp ground fennel
- ½ tsp ground coriander
- ½ tsp ground cumin
- 4-6 curry leaves
- juice of half a lime
- 3 tbsp. vegetable oil
- ½ cup water
Instructions
- Slice eggs in half ensuring the yolk stays in tact, and with the white
- Add coriander stalks, leaves, ginger ,a pinch of salt and most of the garlic into a mortar and grind to a paste. Save 1/8 tsp of the garlic for later
- Heat 1 tbsp. of the oil in a frypan
- Add ⅛ tsp of cumin seeds to the oil and cook until they start to sputter
- Add the curry leaves to the oil and let this lightly fry, then add a pinch of turmeric
- Cook the turmeric until the raw smell has just gone, then add the eggs yolk side down in the pan and allow the eggs to fry one this side until golden
- Flip the eggs once they form a delicious golden colour, and fry on the other side till golden
- Remove the eggs from the pan and set aside
- Heat the remaining oil in the pan, and add all the cumin seeds
- Add the onion to the pan, along with a pinch of salt to help them sweat. Cook these over a low to medium flame
- Once the onions have softened, add all the spices and mix through. Cook for a couple of minutes. If the pan gets too hot, add some water to help lower the temperature and prevent any burning
- Add the coriander, ginger and garlic mixture to the pan and mix through well. Cook until the raw smell is gone
- Add the tomatoes, remaining garlic and a pinch of salt to the pan and mix through well. The salt will help the tomatoes cook
- As the tomatoes cook and the onion start to get jammy in the sweetness of the tomato, it's time to add a little bit of water followed by the tomato paste
- Continue to cook the mixture through and add more water until you get a thick curry. Let this simmer for a couple of minutes
- Taste test the curry. Depending on the tomato, you might find the need to add some lime juice to balance out the sweetness. It's important to taste your curry here, because sometimes you might not need to added tart flavour
- Add some more water and bring the curry back to a simmer. Place the eggs, yolk side facing up, carefully into the curry. Gently nestle these into the mixture and let them warm through completely
- Carefully spoon over some of the mixture onto the eggs to cover them
- Garnish with fresh coriander leaves and some pomegranate if you have some
