Egg Balchao Sliders

1. 1
   prep · ~10 min

   Prepare the hard-boiled eggs and aromatics.

   1.Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook 8 minutes, then transfer to cold water, peel, and halve.

   2.Finely chop the tomatoes and onions. Mince the garlic and grate the ginger.

   3.Stem and tear the dried red chilies into pieces.
2. 2
   temper · ~2 min

   Bloom the whole spices.

   1.Heat oil in a wide pan over medium heat.

   2.Add cumin seeds, cloves, and cinnamon stick. Sizzle for 30 seconds until fragrant.

   3.Add torn dried red chilies and sauté for 20 seconds, stirring constantly.

   TIPKeep the heat medium to avoid burning the dried chilies; they should darken slightly, not blacken.
3. 3
   saute · ~15 min

   Build the balchao masala base.

   1.Add chopped onions and cook until deep golden brown, about 8-10 minutes.

   2.Stir in minced garlic and grated ginger; sauté for 1 minute until raw smell disappears.

   3.Add chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until tomatoes break down and oil separates, about 5-7 minutes.

   TIPBrowning the onions well is crucial for the deep, sweet flavor that balances the spice.
4. 4
   simmer · ~8 min

   Simmer the balchao sauce with eggs.

   1.Pour in water and sugar, then bring the mixture to a gentle boil.

   2.Gently slide the halved eggs into the sauce, yolk side up.

   3.Drizzle vinegar over the eggs and simmer uncovered for 5 minutes, spooning the sauce over the eggs occasionally.

   TIPThe vinegar goes in towards the end to retain its sharp, tangy punch.
5. 5
   assemble · ~3 min

   Fill and assemble the sliders.

   Lightly toast the dinner rolls if desired. Place a saucy egg half in each roll, spoon over extra balchao masala, and garnish with fresh coriander leaves. Close gently and serve immediately.

   TIPA smear of softened butter on the rolls adds richness that tames the heat.

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