Nutrition balance score
Unbalanced
Glycemic Index
24
Low
Glycemic Load
3
Low
Nutrition per serving
Calories274.1 kcal (14%)
Total Fat21.4 g (31%)
Carbs11.4 g (4%)
Sugars3.7 g (4%)
Protein9.9 g (20%)
Sodium395.6 mg (20%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¼ cupneutral oil
such as grapeseed or canola
2yellow onions
medium, chopped
6garlic cloves
finely chopped
1 x 2 inchfresh ginger
piece, peeled, and finely chopped
2cinnamon sticks
small
6green cardamom pods
1 teaspoonground coriander
½ teaspoonground turmeric
½ teaspoonwhole black peppercorns
6roma tomatoes
finely chopped
1 teaspoonkosher salt
½ teaspoongaram masala
6eggs
hard-boiled, peeled
fresh cilantro
small, tender
Instructions
Step 1
In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
Step 2
Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in ½ cup water.
Step 3
Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.
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