Egg Tomatina

A quick and delicious egg recipe to satisfy sudden cravings! I prepared this few weeks ago and was absolutely delighted after cooking this. I am always craving for good food and this is one of the things which inspire me to play around with different ingredients in the kitchen.

I haven’t been experimental with eggs all this while, so this one was something interesting and different for my taste buds. If you happen to try out some unique egg recipes, do let me know. I would love to try them out 🙂

Enjoy your evening 🙂


Preparation Time: 10 minutes

Cooking Time:  30 minutes

Serves:  3 to 4


Cooking oil – as required

Eggs – 8, boiled

Juice of 1 lemon

Tomato – 2, cut into halves

Tomato juice – 1.5 cups

Green Pepper – 1, cut into small cubes

Onion – 1, chopped

Carrot – 1, cut into thin discs

Garlic – 4 to 5 cloves, crushed

Fresh or dried parsley leaves – as desired

Pickled Chili – as desired

Red Chili flakes – 1 to 2 tsp

Salt – as required

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Step 1: Boil the eggs and cut them into halves. Place them on the serving dish and keep aside.


Step 2: Heat oil in a pan. Add the chopped onion and garlic. Saute for few minutes.



Step 3: Add the tomatoes, green pepper, carrots, parsley and cook for few more minutes until cooked.



Step 4: Once the ingredients are cooked, add the tomato juice and cook for some more time until you have the desired consistency. Add the pickled chili followed by salt for taste.



Step 5: Pour the mixture on the boiled eggs. Serve hot with the bread of your choice. I served it with herbed rice 🙂

A few tips: 

  • Feel free to add some raisins or honey for a mix of flavor.
  • You can also serve the sauce separately along with the boiled egg if you prefer it that way.
  • You can use butter instead of oil if you want to give a rich flavor to the sauce.

To print this recipe click here: Egg Tomatina

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Egg wrapped Tofu

The weekend has been busy. Well… I’ve done lots of work … cleaning the house, watching movies, dancing, and of course eating 😉 😀 I made some chocolates too for a friend’s birthday and they all loved it. So overall it’s been a normal and happy weekend 🙂 But weekends always pass so fast….I just can’t seem to get enough!! Sometimes I wish there was a day off midweek too. Hahaha…. it’s like more play than work. On second thoughts I guess a two day weekend is just fine 🙂

I won’t go on and on about the weekend. Coming straight to today’s recipe…’s a combi of egg and tofu. Actually, I didn’t realize tofu and egg would be such a great match until I prepared this dish. I got tofu from the wet market near my place as I like it fresh. For this dish, I added sesame seeds and apples along with other sauces and spices. The dish had a sweet and spicy flavor and was perfect for a Saturday lunch. I served the dish with rice but it can be served with noodles or bread too.

I hope you enjoy making the dish as much  I did. Have a good week and happy cooking 🙂

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Preparation Time: 10 minutes

Cooking Time: 35 minutes

Serves: 3


Cooking oil – As required (for frying the tofu) and 1 tablespoon for preparing the sauce.

Tofu – 400 g, cut into 1 inch rectangular pieces or other shape as desired

Egg – 1 or 2, beaten with a pinch of salt

Apple – 1 medium, cut into small cubes

Green beans – Around 10, chopped into 1 inch long pieces

Sesame seeds – 2 teaspoons

Garlic – 4 or 5 cloves, sliced

Chili sauce – 2 teaspoons

Tomato sauce – 2 tablespoons

Chili Lime or chili powder – 1 teaspoon

Mixed pepper – 1 teaspoon

Cashew – 1/4 cup

Water – 1/2 cup

Salt – to taste

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Step 1: Heat oil in a U-shaped pan or vessel. Dip the tofu pieces in the beaten egg and shallow fry them (around 5 at a time) until it has a nice golden brown color. Transfer them on to a plate with paper napkins to soak off the excess oil. Keep aside.

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Step 2: Heat the rest one table spoon oil in the pan. Add the garlic cloves and stir for 15 to 20 seconds. 

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Step 3: Add the green beans and cook for 2 to 3 minutes. Follow by stirring in the tomato sauce, chili sauce, chili lime and mixed pepper.

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Step 4: Add the apples, cashew and half cup of water. Cook for another 10 minutes or so until the beans and apples are soft.

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Step 5: Add the fried tofu and mix it well with the sauce. Add salt for taste as necessary.

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Step 6: Transfer to a serving bowl and serve hot with rice or noodles.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Coco-nutty Egg

Last few weeks I’ve been quite busy with work, going out with friends and doing other chores!! In the midst of all this I hadn’t cooked at home for almost ten days. Well… yea you can say I’ve been a bit lazy! 😀 But soon I realized that I was missing the ‘cooking at home’ part. Eating outside or ordering in almost every other day just wasn’t working for me or my family. And hence I’m back into my cooking schedule and am thoroughly enjoying it as usual. 🙂

The recipe I’m posting today is something quite quick and appetizing. I had lots of vegetables in the fridge and some eggs, didn’t really know what to do with it! I knew I had to prepare something but didn’t know what except that I had to boil the eggs (preferred it that way). I sat thinking for few minutes but unfortunately it was a Saturday and my brain didn’t seem to be doing it’s part. Without further delay I started looking around in the kitchen on what sauces, spices etc I had and the frozen coconut caught my eye. I don’t prefer to keep coconut for a long time (even though stored in the fridge), so why not use it in preparing this recipe? Yes my brain cells were finally activated 🙂

I used only the egg white in this dish and added few spices to make it more flavorful. The best part about this dish was the color. It was so colorful, had five colors in it! I’ve mentioned before as well…. the color of a dish is something which always excites me…. the more colorful the better!!! The dish had a slight coco-nutty taste (of course it would as I had added the coconut) but the spices and other ingredients gave it a unique mixed flavor.

Happy cooking! 🙂

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Preparation Time: 20 minutes

Cooking Time: 23 minutes

Serves: 3


Cooking oil – 1.5 tablespoons

Eggs – 5, boiled, cut horizontally into four halves, yolk discarded

Mushrooms – Around 10, cut into halves

Green beans – Around 20, cut into 1 inch long pieces

Carrots – 1 medium, sliced into 1 inch long pieces

Baby corn – 8 to 9, cut into discs

Coconut – grated, fresh or frozen, 1/4 to 1/2 cup (as desired)

Butter (low fat) – 2 teaspoons

Ginger garlic paste – 2 teaspoons

Red chili – 1, sliced in the middle

Paprika – 1 teaspoon

Coriander powder – 1 teaspoon

Fennel powder – 1.5 teaspoons

Chili powder – 1.5 teaspoons

Salt – to taste

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Step 1: Heat oil in a wok or U-shaped pan. Add the butter followed by paprika, coriander powder and fennel powder. Stir for few seconds.

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Step 2: Add the green beans, carrots and baby corn along with the ginger garlic paste and cook for around 10 to 15 minutes or until almost cooked, stirring well every few minutes.

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Step 3: Add the mushrooms and cook for another 5 minutes until it has softened and mixed well with rest of the ingredients. Follow by adding the grated coconut. Mix well.

Step 4: Add the egg whites and lightly mix with all the ingredients. Add salt for taste.

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Step 5: Transfer to a serving dish. Serve hot immediately with bread of your choice.

A few tips:

  • I had run out of cream while preparing this dish. You can add whipped cream or coconut cream to the dish if you do not like it too dry.
  • If you do not like the eggs boiled, you can scramble them and add them to the dish too at Step 4.
  • If you’re a real spice lover, add more spices (which suits your palate) to the dish.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Chili Egg with Honey

Yesterday when I opened my refrigerator, I realized I needed to go grocery shopping! The only stuff left were some eggs, onion, red pepper and half pumpkin (other than some chillies, ginger and garlic) . It was a bit late already and by the time I would return from the store, it would be too late for dinner. The choice was either to cook egg or pumpkin….and I chose the egg 🙂

However, I didn’t want to prepare the boring egg recipes like egg curry or scrambled egg! After thinking for a while, chili egg seemed the best option! Chili egg is a dish of Indian Chinese cuisine. You might be wondering what is that? It’s simply the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The cuisine is believed to have originated from the Chinese of Kolkata (back then known as Calcutta) and is very popular in India and in some South East Asian countries. Spices like cumin, coriander, turmeric are used in this cuisine, which are not much associated with traditional Chinese cooking. Hot chili, ginger, garlic are also frequently used in dishes.

I’ve made the dish quite a few times before. My mom used to prepare this dish too when I was a kid and it was one of my favorite back then! I would wait eagerly for dinner on those days.

But yesterday I wanted to give it a special touch, so I decided to add some honey with it; hence the recipe… “Chili Egg with Honey”. Chili gives the spicy flavor and honey soothes the taste… perfect! It was raining heavily outside and the spicy and sweet flavor seemed just the right combination for the weather.

I’m sure you too have your version of egg recipes… do let me know. I would love to try them out 🙂

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Serves: 3

Preparation Time: 20 minutes

Cooking Time: 20 minutes


Egg – 6 medium, boiled and shell removed

Honey – 2 tablespoons

Cooking Oil

Onion – 2 large, sliced

Garlic – 4 to 5 medium cloves, chopped

Green or Red Chili – medium hot, 4-5 chopped or ground

Ginger – 5 cm, grated (around 1 to 2 teaspoons)

Red Pepper – 1 big, cut into long slices

Cornflour or Cornstarch – 3 tablespoons

Soya Sauce – 2 or 3 tablespoons

Vinegar – 1to 2 tablespoons

Salt – to taste

Step 1: Cut the boiled eggs horizontally into halves.

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Step 2: Mix the cornflour/cornstarch in 1/4th cups of water. Heat oil in a pan. Dip each piece of egg in the cornflour/cornstarch mixture and fry them for a minute or so on both sides. Transfer on to a plate with kitchen napkins so that the excess oil is soaked off. Place all the eggs on a serving dish.

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Step 3: Wash the pan or use another pan – heat 2 tablespoons of oil. Add the onion, garlic and ginger and fry for 2 minutes until it’s translucent. Make sure it doesn’t get burnt. Add the red pepper and fry for another 2-3 minutes. Add the chili and toss well.

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Step 4: Mix the soya sauce with rest of the cornflour/cornstarch mixture and add. Add in the honey. Cook for a minute or two. Add salt (as needed) and vinegar and mix well. Spoon the mixture on the eggs so that it covers evenly. Serve hot with noodles or rice.

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A few tips:

  • If ground chili is too spicy for you, you can add whole dried red chili (broken in halves) as well.
  • For cholesterol watchers, use only the whites of the egg and discard the yolk.
  • Use two color of peppers (red, yellow or green) to make your dish look more colorful.