Devilled Eggs (Sri Lankan Egg Stir-Fry)
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Ingredients
- 8 eggs
- 2 red onion, sliced
- 1 red pepper, sliced
- 2 green chillies
- 2 tbsp tomato ketchup
- 1 tsp chilli powder
- 10 curry leaves
- 3 garlic cloves
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 318 kcal
- Protein
- 16.4 g
- Carbohydrate
- 12.3 g
- of which sugars
- 8.8 g
- Fat
- 21.5 g
- of which saturates
- 4.5 g
- Fibre
- 2.6 g
- Salt
- 0.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs for 9 minutes, then cool under cold water, peel and halve.
- 2
Heat half the vegetable oil in a wok, add the halved eggs, cut-side down, and fry for 2 minutes until lightly golden; set aside.
- 3
Add the remaining oil, garlic and curry leaves to the pan, and fry for 1 minute.
- 4
Add the red onion, red pepper and green chillies, and fry for 5 minutes until softened but still with a bite.
- 5
Stir in the tomato ketchup and chilli powder, then return the eggs to the pan and toss gently for 1-2 minutes until coated.
- 6
Serve hot with rice.
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