If you have a bunch of hard-boiled eggs lurking in your fridge awaiting their destiny, I have a recipe approximation for you. This is an adaptation of a Madhur Jaffrey recipe in the cookbook that was my go-to* before I bought an Instant Pot.
In the original recipe, you cook onion, garlic, ginger, a chili pepper, cumin, cayenne, lemon juice, and garam masala together with tomato paste, cream, and chicken stock. Then you simmer halved hard-boiled eggs in the sauce until they are heated through, and serve over rice with cilantro or parsley on top. But as I told you recently, these days I am in the habit of keeping onion masala on hand, and onion masala does most of the heavy lifting if you would like to make a version of that meal.
The reason I am calling it a "recipe approximation" and not a recipe is that we had leftover tomato soup from Good Friday in the fridge (to make tomato soup: brown onion, celery, carrot; add garlic, tomatoes, stock, cream; cook until tender and apply immersion blender; serve with grilled cheese sandwiches, natch). I used a pint of soup leftovers and a half-cup of onion masala, and added about eight halved hard-boiled eggs, arranged cut side up in a single layer.
I just went digging in my archives for a post I wrote years ago that reminds me of this one -- look, I made something yummy with the leftovers from my specific fridge on this specific day. Maybe it's unlikely that you also have leftover tomato soup in your fridge, but maybe you would rather improvise your own version of leftover hard-boiled eggs in creamy Indian-spiced tomato sauce than goldenrod eggs** or whatever else.
*That's an affiliate link; if you click through and make a purchase, Amazon will give me a few cents toward the purchase of my next Indian cookbook.
**My grade-school Girl Scout leader taught us to make goldenrod eggs along with creamed chipped beef, billing them as dishes every girl should know how to prepare. But you know, if I could only pick one thing to do with hard-boiled eggs for the rest of my life, it would NOT be goldenrod eggs. Such a pretty name, such a sad gloopy reality. There is not enough hot sauce in the world to redeem goldenrod eggs. And creamed chipped beef! I guess my Girl Scout leader was old enough to be nostalgic about reconstituted dried beef, but I? Am not.
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