Yield: two portions
- 1 Tbsp. ginger root, peeled
- 1 tsp. fresh garlic, peeled
- 3 each scallions, whites and greens sliced and kept separate
- 4 each large eggs, hard boiled, cooled and peeled
- as needed salad oil
- 1 Tbsp. salted butter
- 3 each cloves
- 4 each whole black peppercorns
- 1 each bay leaves
- 1 each medium red onion
- 1/2 c. portabella mushrooms, diced
- 1 tsp. red chili powder
- 1/2 tsp. salt
- 1/2 tsp. Indian Garam Masala spice mix (optional)
- 1/2 c. water
- to taste cilantro
- Chop the ginger, garlic and scallion greens into a rough paste.
- Fry over medium high heat the hard-boiled egg on all sides until it is golden brown. Hold on absorbent paper.
- To the same pan you fried the eggs in, add the butter, cloves, pepper, bay leaf and ginger paste. Fry until the ginger and garlic sizzle.
- Add the onion and mushrooms and fry until golden brown. Add a pinch of the salt to speed up the softening and browning of the mushrooms.
- Add the tomato, chili powder, the remaining salt and the Garam Masala, if available.
- Cut the eggs in half and lay them into the sauce. Add the water and simmer until the egg yolks dissolve and thicken the sauce. Simmer for about 5 minutes.
- Add the remaining scallion whites and cilantro, and serve the sauce with as a condiment with plain boiled brown rice or bread for dipping.