Pyaaz Waale Unday (Easter Eggs in Onion-Garlic Sauce)

This recipe is dead easy to make and absolutely delicious, making the favourite lists of both myself and symbol (although the Kidlet was completely unimpressed). We made it as an accompaniment to a vegetable curry for dinner, but I think it would also make a delicious breakfast curry with a bit of toast or naan.

The recipe calls for four eggs, and that's how I've written it up here, but it can easily accomodate another egg or two if you want to bulk it out somewhat.

Pyaaz Waale Unday

660 Curries, p.168

Ingredients

• 2 tbsp oil
• 1 large red onion, coarsely chopped
• 6 garlic cloves, sliced
• 2 tsp bin bhuna hua garam masala
• 2 tbsp fresh cilantro, finely chopped
• 1 tsp salt
• 2 fresh green Thai chiles, stemmed and cut in half lengthwise
• 1 medium tomato, cored and finely chopped
• 4 large eggs, hard-boiled, peeled, and bisected lengthwise

Directions

1. Heat the oil over medium-high heat.
2. Add the onion and garlic and stir-fry until the onion is browned, 8-10 minutes.
3. Stir in the garam masala and cook for another 30-60 seconds.
4. Transfer to a blender and add ½ C water. Puree until smooth.
5. Pour the sauce back into the skillet and stir in the cilantro, salt, chiles, and tomato.
6. Rinse out the blender with another ½ C water and add that too.
7. Lower the eggs into the skillet, cut side up.
8. Bring to a boil over medium-high heat, basting the eggs regularly, until it thickens, 5-8 minutes.
9. Gently transfer the eggs to the serving plate and pour leftover sauce over them.