While I was up in Agra this time, we were in hunt for a late night place to go to. I was told about a Dhaba on the Delhi Agra Highway that is famous for its boiled eggs bhurji. Unfortunately we were unable to drive to far due to the family function. We ended up in a coffee shop in one of the five stars and the coffee and service was substandard but the company was outstanding. However I really wanted to make some boiled egg bhurji. Its really simple and makes such a great Sunday brunch side. Its perfectly spiced, creamy in texture and is simply delicious. Its healthy comfort food. Mom thought it would be great with jeera rice and parathas as well.
The beauty of these eggs is that they can take on the flavour of whatever you spice it. Add herbs to fancy it up and serve with toast or add Indian masala to make it desi and serve with hot parathas.
So fresh off Sunday breakfast this morning followed by some leftover Cinnamon bread baked by Anand Prahlad.
Agra Dhaba Deviled eggs- Ingredients:
3 boiled eggs
1 onion chopped fine
1 garlic minced
1 tomato chopped
2-3 green chilies chopped
1 sprig of green onions
cilantro for garnish
The Masala:
1 tsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Chili pwd
1/2 tsp amchur
1 tsp Papa's Magic masala
Herbs for extra flavouring
Method:
1. Peel the boiled eggs
The ingredients: boiled eggs, tomatoes, green chilies, onion, Swiss herbs
The raclette and gratin especially goes well with the creamy boiled eggs mashed up
2. Stir fry the onions, garlic, red chili flakes, green chilies, and herbs.
3. Add the masala: coriander powder, turmeric powder, chili powder, amchur.
4. Add the tomatoes and cook till they break down.
5. Add the three boiled eggs
6. With a wooden spoon- break the eggs. Be careful not to mash them too much.
7. Add a garnish of spring onions and fresh cilantro.
8. Serve on a whole wheat toast. Its perfectly spiced.
The first bite into the moist warm bananas and chocolate chips offset by the graininess of the bread. It was perfection!