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Charming eggs with garam masala, coriander and capers

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4 hard-boiled eggs

1 finely chopped onion

5 cm of peeled and chopped fresh ginger

1 crushed bird's eye chilli

1 teaspoon of ground cumin seed

1 teaspoon of Cayenne pepper

1 teaspoon of garam masala

1/2  spoonful of lemon juice

1 spoonful of tomato concentrate

1 cup (250 ml) liquid thick cream

200ml vegetable stock

50 g little capers, de-salted and steeped in hot water for 20 minutes (change the water if necessary)

Washed and dried fresh coriander leaves


1. In a large frying pan, brown the onion for 3 minutes in the olive oil, on medium heat. If it browns too fast, add a spoonful of water.

2. Add the ginger and the chilli, the Cayenne pepper and the garam masala, and continue cooking for 1 min.

3. Add the lemon juice, tomato concentrate, liquid cream and the vegetable stock. Simmer until you obtain a thick cream, about 15 min.

4. Cut the eggs in half and add them to the sauce, with the heat turned down low so that they warm through gently, around 3 min.

5. Arrange a hard-boiled egg and its sauce on each plate, sprinkle with a few capers and don't forget to add the coriander!