Unique yet alluring, these Ethnic Eggs are an “appetizer” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Hidemi Walsh. To round out the flavorful sauce, Hidemi uses Unsweetened Coconut Milk Beverage from So Delicious.
The hard-boiled eggs can be prepared and refrigerated in advance, for a quick light vegetarian dish or appetizer. Simply whip up the sauce (the eggs will be reheated during the cooking steps) and serve.
For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Ethnic Eggs
By ingredients, these ethnic eggs are dairy-free / non-dairy, gluten-free, peanut-free, soy-free, tree nut-free, and vegetarian. If you confuse eggs for dairy, you’re not alone. See this post: Are Eggs Dairy?
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon grated fresh ginger
- 2 teaspoons chili powder
- 4 tablespoons (1/4 cup) ketchup
- 8 hard-boiled eggs, shells removed
- 1 cup So Delicious Unsweetened Coconut Milk Beverage
- 1 teaspoon lemon juice
- Salt, to taste
- Mince the onion and garlic.
- In a large skillet, heat the olive oil over medium heat and the onion, garlic, ginger, and chili powder until fragrant and the onions are tender.
- Stir in the ketchup. Add the eggs and sauté gently for about 1 minute.
- Stir in the coconut milk beverage. When it starts to boil, reduce the heat to low heat, cover and simmer for about 5 minutes.
- Add lemon juice and salt, to taste. Toss to coat.
- To serve, put the sauce in the skillet into each serving plate. Cut each egg in half and place on the sauce.
