Zesty Egg Tikka Bowl Recipe

About this recipe

A vibrant bowl of marinated eggs, roasted vegetables, and fragrant basmati rice, combining bold Indian spices with a zesty twist.

Ingredients

• 6 pcs White Eggs
• 1 kg Basmati Rice
• 1 piece Yellow Bell Pepper
• 500 g Onion
• 1 Kg Kissan Tomato Puree
• 200 ml Coconut Milk
• - Rice Flour
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cumin Powder
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Boil the eggs for 8 minutes, then peel and set aside.
2. 2. Cook the basmati rice in boiling water until tender, drain, and keep warm.
3. 3. Chop the bell peppers and onion into bite-sized pieces for roasting.
4. 4. Heat oil in a pan and sauté the vegetables until slightly charred, remove and set aside.
5. 5. In a bowl, mix tomato puree, ginger-garlic paste, coconut milk, rice flour, and all the spices with salt.
6. 6. Coat the eggs in the marinade and let them rest for 10 minutes.
7. 7. Heat the same pan and pan-fry the marinated eggs until golden brown.
8. 8. Assemble the bowl by layering rice, roasted vegetables, and eggs.
9. 9. Garnish with chopped coriander leaves and serve warm.