Monégasque Egg Roast

Ingredients

In this Monégasque adaptation of the Indian Egg Roast, we incorporate the unique spices and flavors of Monaco to create a fusion dish that combines the best of both cuisines. The original Indian Egg Roast is known for its bold and spicy flavors, while the Monégasque version adds a subtle twist with its own blend of spices, resulting in a more nuanced and aromatic dish. We alse have the original recipe for Kerala Egg Roast, so you can check it out.

• 6 eggs 6 eggs
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon Monégasque spice blend 1 teaspoon Monégasque spice blend
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup tomato puree (240ml) 1 cup tomato puree (240ml)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 3.5g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 14g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat and let them cook for 8 minutes. Remove from heat, drain, and rinse with cold water. Peel the eggs and set aside.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the Monégasque spice blend, paprika, dried thyme, and sugar to the skillet. Stir well to combine the spices with the onion and garlic.
4. 4.
   Pour in the tomato puree and season with salt. Stir the mixture and let it simmer for 5 minutes.
5. 5.
   Gently add the boiled eggs to the skillet, ensuring they are coated with the tomato gravy. Cover the skillet and let it simmer for another 5 minutes, allowing the flavors to meld together.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve the Monégasque Egg Roast hot with crusty bread or steamed rice.

Treat your ingredients with care...

• Eggs — To achieve perfectly boiled eggs, make sure to cook them for exactly 8 minutes after the water comes to a boil. This will result in a slightly soft and creamy yolk.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the tomato gravy.
• Serve the Monégasque Egg Roast with a side of fresh salad to add a refreshing element to the meal.
• If you prefer a thicker gravy, you can reduce the tomato puree by simmering it for a few extra minutes.

Serving advice

Serve the Monégasque Egg Roast hot, garnished with fresh cilantro. Accompany it with crusty bread or steamed rice to soak up the flavorful tomato gravy.

Presentation advice

Present the Monégasque Egg Roast in a shallow serving dish, allowing the vibrant red tomato gravy to shine. Garnish with a sprinkle of fresh cilantro for a pop of color.