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A fiery and flavorful Indo-Chinese gravy where boiled and fried eggs are tossed in a thick sauce bursting with garlic and chili. The perfect comforting main course to serve with fried rice or noodles for a quick weeknight meal.
For 4 servings
Preparation
Shallow Fry the Eggs
Sauté the Aromatics
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A fiery and flavorful Indo-Chinese gravy where boiled and fried eggs are tossed in a thick sauce bursting with garlic and chili. The perfect comforting main course to serve with fried rice or noodles for a quick weeknight meal.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 338.41 calories per serving with 14.75g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Build the Gravy
Combine and Serve
Replace the eggs with 200g of fried paneer cubes or crispy fried tofu for a delicious vegetarian alternative.
Add other vegetables like diced carrots, bell peppers, or broccoli florets. Sauté them after the onions until tender-crisp.
Increase the amount of red chili sauce, add a teaspoon of Schezwan sauce, or use hotter varieties of green chilies.
To make a semi-dry version, reduce the water for the gravy to 1/2 cup and use only 1 tbsp of cornflour for the slurry.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Garlic and ginger are renowned for their immune-boosting properties. Garlic contains allicin, which has antibacterial and antiviral effects, helping to fortify your body's defenses.
Eggs provide essential nutrients like Vitamin D, Vitamin B12, selenium, and choline, which are vital for bone health, brain function, and metabolism.
One serving of Egg Hot Garlic Sauce contains approximately 300-350 calories, primarily from the eggs and oil. This does not include accompaniments like rice or noodles.
It can be part of a balanced diet. Eggs are a great source of protein and vitamins. However, the dish contains sauces with high sodium content and is prepared with oil. To make it healthier, you can reduce the amount of oil and use low-sodium soy sauce.
Yes, for a vegetarian version, you can substitute the eggs with fried paneer cubes or mushrooms. For a vegan option, use firm tofu that has been pressed and fried until golden.
This gravy pairs perfectly with steamed jasmine rice, vegetable fried rice, or hakka noodles. A simple side of steamed vegetables would also complement it well.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The gravy may thicken upon cooling; you can add a splash of water while reheating it in a pan or microwave.
You can prepare the components in advance. Hard-boil the eggs and make the sauce mixture ahead of time. However, it's best to fry the eggs and assemble the final dish just before serving for the best texture.