Egg Recheado Fry

Instructions

1. 1

   Boil and Prepare Eggs

   • Place eggs in a saucepan and cover with cold water by at least 1 inch. Bring the water to a rolling boil over high heat.
   • Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs stand in the hot water for 10-12 minutes.
   • Prepare an ice bath. Carefully transfer the cooked eggs to the ice bath to stop the cooking process and make them easier to peel.
   • Once cool, peel the eggs and make 2-3 shallow vertical slits on each one. This is crucial for the masala to penetrate. Set aside.
2. 2

   Prepare Recheado Masala Paste

   • Snap the stems off the dried Kashmiri and Bedgi chilies. Place them in a bowl and cover with hot water. Let them soak for 20 minutes to soften.
   • Drain the water from the chilies. In a high-speed blender or grinder, combine the soaked chilies, garlic cloves, ginger, cumin seeds, cloves, cinnamon stick, black peppercorns, turmeric powder, tamarind paste, coconut vinegar, sugar, and 1/2 tsp of salt.
   • Grind to a very smooth, thick paste. Add a tablespoon of water only if absolutely necessary to facilitate grinding. The paste should be thick, not watery.
3. 3

   Sauté and Cook Masala

   • Heat coconut oil in a wide, non-stick pan or skillet over medium heat.
   • Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
   • Add 4-5 tablespoons of the prepared recheado masala paste to the pan. Sauté for 4-5 minutes, stirring frequently, until the paste becomes fragrant, darkens in color, and you see oil beginning to separate from the edges.
4. 4

   Fry the Eggs

   • Gently place the slit hard-boiled eggs into the pan with the cooked masala. Sprinkle the remaining 1/2 tsp of salt over them.
   • Using a spatula, carefully toss the eggs to coat them evenly with the masala. Be gentle to avoid breaking the eggs.
   • Continue to cook for another 2-3 minutes, allowing the eggs to heat through and absorb the rich flavors of the masala.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Serve the Egg Recheado Fry immediately while hot as an appetizer with Goan pao or as a flavorful side dish with rice and dal.