Ramadan 2024: 5 egg recipes to enjoy this Ramzan

Ramadan 2024: 5 egg recipes to enjoy this Ramzan

Egg Curry: To make egg curry, start by hard-boiling eggs and then peeling them. In a pan, heat oil and sauté chopped onions, garlic, and ginger until golden brown. Add diced tomatoes, along with spices like turmeric, cumin, coriander, and chilli powder. Cook until the tomatoes break down and the mixture becomes thick. Then, add the boiled eggs to the sauce and simmer for a few minutes. Garnish with fresh cilantro and serve hot with rice or bread.

Egg Korma: For egg korma, first, boil eggs and set them aside. In a separate pan, heat oil and fry onions until golden brown. Add ginger-garlic paste and cook until fragrant. Then, stir in yogurt, ground spices such as cinnamon, cardamom, cloves, and nutmeg, along with a splash of cream. Allow the mixture to simmer until it thickens. Add the boiled eggs and cook until they are heated through and coated with the creamy sauce. Serve hot with naan or rice.

Egg Biryani: To prepare egg biryani, start by hard-boiling eggs and cooking rice separately. In a large pot, heat oil and sauté sliced onions until caramelised. Add ginger-garlic paste, green chillies, and whole spices like bay leaves, cloves, and cinnamon. Then, layer cooked rice and boiled eggs in the pot, alternating with a mixture of yoghurt, saffron-infused milk, and biryani spices. Cover the pot and let it cook on low heat until the flavours meld together and the rice is fully cooked. Serve hot with raita on the side.

Egg Roll: For egg roll, beat eggs in a bowl and season with salt and pepper. Pour the mixture into a hot greased skillet and cook until set. Meanwhile, heat tortillas or parathas on another skillet. Once the eggs are cooked, place them on the heated tortillas along with your choice of fillings such as sautéed vegetables, cheese, and sauces like salsa or hot sauce. Roll up the tortillas tightly, cut them in half, and serve hot as a delicious breakfast or snack.

Shakshuka: To make shakshuka, heat olive oil in a skillet and sauté diced onions until translucent. Add minced garlic, bell peppers, and diced tomatoes, along with spices like cumin, paprika, and chilli flakes. Simmer the mixture until the tomatoes break down and the sauce thickens slightly. Then, create wells in the sauce and crack eggs into them. Cover the skillet and cook until the egg whites are set but the yolks are still runny. Garnish with chopped cilantro or parsley and serve hot with crusty bread for dipping.