Hard-Boiled Eggs in Chili Sauce
 
Prep time
Cook time
Total time
 
Hidemi calls this dish ethnic eggs, and says it can serve 4 to 8 people as an appetizer. We think it's also a delicious option for breakfast or lunch, and is a great way to use up hard-boiled eggs.
Author:
Recipe type: Appetiser
Cuisine: Asian
Serves: 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 2 teaspoons chili powder
  • 2 garlic cloves, minced (about 1 teaspoon)
  • 1 teaspoon grated fresh ginger
  • ¼ cup ketchup
  • 8 hard-boiled eggs, shells removed
  • 1 cup unsweetened coconut milk beverage (see Milk Alternative Note below)
  • 1 teaspoon lemon juice
  • Salt, to taste
Instructions
  1. Heat the oil in a large skillet, over medium heat. Add the onion, chili powder, garlic, and ginger and sauté until the onions are translucent.
  2. Stir in the ketchup. Add the eggs and sauté gently for about 1 minute.
  3. Stir in the coconut milk beverage. When it starts to boil, reduce the heat to low heat, cover and simmer for about 5 minutes.
  4. Add the lemon juice and salt, to taste. Toss to coat the eggs.
  5. To serve, plate the sauce, cut each egg in half, and serve them on the sauce.
Notes
Milk Alternative Note: Coconut milk beverage is the drinkable type of milk alternative that comes in large cartons or aseptic packages. Hidemi uses this type because it tends to be rich in consistency (like 2% or whole milk) and melds well with the flavors in this recipe. If needed, you can substitute another type of unsweetened dairy-free milk alternative. But it might affect the flavor and consistency a little.
Nutrition Information
Serving size: 2 eggs + sauce Calories: 233 Fat: 16.5g Saturated fat: 3.8g Carbohydrates: 9.4g Sugar: 5.2g Sodium: 368mg Fiber: 1g Protein: 12.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/asian-eggs-in-chili-sauce