Goan Egg Recheado
IndianIndian RecipesDesi eggsMedium
Goan egg recheado — boiled eggs coated in the fiery red recheado masala and pan-fried, the classic Goan masala applied to eggs.
Prep time20 min
Cook time20 min
Total time40 min
Servings4
Ingredients
- 6 boiled eggs, peeled and halved
- 4 dried red chillies, soaked
- 1 tbsp vinegar
- 1 tsp cumin seeds
- 1 tsp turmeric
- 4 garlic cloves
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp oil
- 1 onion, sliced
- Fresh coriander, chopped
Method
- Grind the soaked red chillies, vinegar, cumin, turmeric, garlic, sugar and salt into a smooth recheado paste.
- Coat the halved boiled eggs generously with the paste; rest for 10 minutes.
- Heat oil and fry the sliced onion until golden; remove and keep aside.
- Place the coated eggs cut-side down in the same oil.
- Fry on medium heat for 4 to 5 minutes until the masala crusts and darkens slightly.
- Turn gently and fry for 2 more minutes.
- Top with the fried onions.
- Garnish with coriander and serve hot with rice or bread.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: fry the eggs until the masala is cooked and the eggs are hot through. Allergen: egg. Reduce the chillies by half for a milder recheado. The paste keeps in the fridge for a week — make extra for fish or chicken. Nutrition values are estimates.