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Spicy tiffin eggs

Name: Spicy tiffin eggs
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 7 large eggs; 2 tbsp olive oil; 1 onion, chopped; 250g grated carrots; 2 heaped tbsp mild curry paste; 200g breadcrumbs; handful 85g roasted cashews

Vegetarians don't have to miss out on good tasting nibbles. This recipe using flavour-packed ingredients is scrumptious.

Posted by: kim
On: 17/06/2010

Cuisine

Indian

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Side dishes

You will need

Ingredient	Add
7 large eggs	Awaiting stock	More products
2 tbsp olive oil		More products
1 onion, chopped		More products
250g grated carrots		More products
2 heaped tbsp mild curry paste	Awaiting stock	More products
200g breadcrumbs	Available only in our Edinburgh shops	More products
handful 85g roasted cashews		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Put 6 of the eggs in a pan of cold water and bring to the boil.
Boil for 5 mins, then cool quickly in cold water. Carefully shell.
While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft.
Stir in the curry paste and fry for a few mins more.
Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
Divide this mixture into 6 and flatten with your hands (wetting them will make this a bit easier).
Use the mixture to wrap round each egg - the it will seal well as you press it together.
Roll in the cashews and chill until ready to cook.
The prepared eggs can be kept in the fridge overnight.
Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins.
Cool for 5 mins, then carefully cut in half using a very sharp knife.
Serve with a bowl of mango chutney and a salad to make a main meal.