Egg Stew
Covid-19 related lockdown in place and the only protein remaining in my kitchen were a box of chicken eggs. Made this quick Egg stew and I lived to cook another day. There are those days when you wake up to find that there’s nothing in the fridge apart from some eggs and this was at the peak of the Covid-19 breakout in Germany when lockdown was in place. Supermarkets were open but then it was quite scary to step out of the house during that time.
So I decided to stay put and make this creamy dish which can be put together in a jiffy! And having no regular access to fresh coconut in Germany, I always have a pack of Coconut Milk powder in my pantry. This makes this recipe even quicker as the time and effort needed to grate the coconut and extract the milk from it is eliminated. Also, an egg cooker is a quite inexpensive great addition to one’s kitchen, ensuring perfect cook on the eggs, every single time.
The Egg Stew goes very well with rice or any rice based preparations. I enjoyed them with some homemade Mangalorean Appan. Do give this dish a try and let me know your thoughts about it. Happy cooking!
Egg Stew
Ingredients
- 6 nos Eggs, boiled (see notes), partially slit
- 2 tbsp Coconut oil
- 1 no Clove
- 1 no Green cardamom, bruised
- 1 inch Cinnamon stick
- 1 no Bayleaf
- 2 sprigs Curry leaves
- 3 nos Green chillies, finely chopped
- 1 no Onion, large, diced
- 1 tbsp Ginger-garlic paste
- 1 cup Thin coconut milk, or more, if you need more gravy (see notes)
- ½ tsp Black pepper powder
- ¼ tsp Garam masala powder
- ¼ tsp Turmeric powder
- Salt, as acquired
- 2 no Tomatoes, medium, diced
- ½ cup Thick coconut milk, (see notes)
- ¼ cup Coriander leaves, chopped, (for garnishing)
Instructions
- Heat the coconut oil in a pan and add the clove, green cardamom, cinnamon, bay leaf and curry leaves and fry for a few seconds
- Add the green chillies and fry for a few seconds
- Add the onion and fry until translucent. Then add the ginger-garlic paste and fry till the raw smell vanishes
- Add the thin coconut milk, followed by the pepper powder, garam-masala, turmeric and salt. Mix well
- Add the tomatoes and bring the stew to a boil
- Dunk the eggs into the stew and check the salt. Add more if needed
- Add the thick coconut milk and bring to a boil and take off the flame
- Garnish with chopped coriander. Serve hot!
Notes
- Boil the eggs to just below the hard-boiled stage so that they later cook to hard-boiled stage in the stew
- This stew teams well with Appa (appam), Sheviyo (rice string-hoppers) and Sannas (Mangalorean catholic style idlis)
- To make 1 cup Thin Coconut Milk, add 1 tbsp of coconut milk powder to 1 cup lukewarm water and mix well.
- To make 1 cup Thick Coconut Milk, add 3 tbsp of coconut milk powder to 1 cup lukewarm water and mix well.
If you tried this Recipe, leaving a comment below the post along with a star rating, will enable more readers and cooking enthusiasts to discover these recipes! Also, if you are on Instagram, do share a picture of the dish and tag @one_plate_please to be featured in my stories!
Do follow me on Instagram , Facebook, Twitter, and Pinterest.
Reach me by email at contact@oneplateplease.com
Looking for a Stew other than the Egg Stew?
