Marj Watkins
My son, John Macbeath Watkins, author of the blog Booksellers versus Bestsellers, likes his food spicy. He loves this dish. You can easily control the amount of hotness by going lighter or heavier on the cayenne, or only using half a green chili and less cayenne. Though I've given it a Tex Mex title, the recipe is derived from an egg curry originally from south India.
Nutrition tip: Don't worry about egg cholesterol. An egg contains enough methionine to emulsify its own fat plus a whole cup of oil when you make mayonnaise. Eggs will process that fat so your body can use it to make brain cells. Their protein is not only inexpensive, it is the high quality protein all other proteins are measured by. So enjoy your eggs in hell, con mucho gusto!
UOVOS ALLA DIABLO
Eggs as the Devil Would Cook Them
3 to 4 servings
Start 4 eggs boiling. Cover. Remove from heat.
In a wide skillet, stir-fry 5 minutes:
2 Tablespoons Ghee, Butter or Oil
1/3 cup minced onion
1/4 teaspoon turmeric
1 green chili pepper quartered, seeded and chopped
or 2 goodly shakes dried red pepper flakes
1/2 teaspoon cayenne mixed with
1 Tablespoon
1/2 teaspoon salt
Add 1/2 cup water. Simmer 10 minutes.
Cool the eggs in running cold water. Peel them. Halve them.
Add: 1 14.5 ounce can diced tomatoes
1/2 cup tomato sauce
Stir, taste, and add another dash of red pepper powder if not spicy enough for you.
Arrange the halved boiled eggs as a mandala ring. Cover and simmer 5 minutes to warm the eggs through.
No comments:
Post a Comment