Meatless Monday Jhatphat Egg Chilli ( Quick Egg Chilli)

For the past one week I have been sick with cold. Hence I haven't had the mood to do any elaborate cooking. I have been just rustling stuff together. This dish is one of them. It is super-quick and super-easy to make! The end result is tangy, yummy, delicious made in under 30 minutes!

Servings: 3 ( 2 eggs per person)

Ingredients:

Boiled Eggs: 6
Olive oil: 1 tbsp
Onion: 2 onions, chopped lengthwise.
Ginger garlic paste: 1 tsp
Sriracha sauce: 1 tsp ( adjust based on your spice level)( regular red or green chilli sauce can be used)
Soy sauce: 1 tbsp
Oyster sauce: 1 tsp
Tomato ketchup: 1 tbsp
Spring onions: 3-4 chopped fine

Method:

Peel the eggs and make 3-4 slits along the length of the eggs without cutting them apart. Now marinate them in soy sauce and oyster sauce mixture for 5 mins.

Heat oil in a wok/skillet on high heat. Add the chopped onions and the white parts of the spring onion. Sauté for 2-3 minutes. 

Add ginger-garlic paste and saute  for a minute. Add the marinated eggs along with the leftover sauce. 

Add the chilli sauce and the tomato ketchup, sauté.

I have not added any salt as the sauces have plenty of salt!

Turn off the flame, garnish with chopped spring onions.

Serve hot with steamed rice.

Enjoy!

Cooking made easy:

Boiling an egg to perfection is an art.  It should not the overcooked or under cooked. To achieve this add eggs to boiling water, cook for 10 minutes, turn off the flame, cover and keep for 5 more minutes.

Tip for healthy living:

Whenever possible buy organic cage-free or free-range eggs. What does this mean?? This means that the eggs are from hens that were raised in humane condition with pesticide free feed, allowed to roam outside their coop for few hours everyday.

Food for thought:

What goes around, comes around. Unknown