Eggs are fast and delicious foods that everyone likes to eat at the suhoor meal, but it is natural that everyone gets bored of serving them in the same way every day, whether fried or boiled, and for this reason the housewife always seeks to look for new and different ways to present them to her children and her family at the suhoor table. Therefore, “The Seventh Day” presents, with Chef Rania Kassem, a method of making eggs in the Indian way with curdled milk, for a different and special meal, suitable for gatherings during the Suhoor of Ramadan.

Modus operandi of Indian eggs with curd milk

the components

5 large eggs

Medium spoon of oil

One large onion, finely chopped

2 finely chopped tomatoes

One teaspoon of fresh ginger

Half a teaspoon of finely chopped garlic

Finely chopped green pepper

Salt, black pepper, turmeric to taste

A cup of chopped green coriander.

eggs

Modus operandi of Indian eggs with curd milk

How to prepare

With an electric mixer, beat eggs well with black pepper until creamy.

In a deep pot, heat the oil, add the chopped onions, and stir well.

Add the ginger and chopped garlic to the onion, while continuing to stir, add salt and turmeric to it, then add green and hot pepper to it as desired.

Add the tomatoes to the previous mixture, while continuing to stir until wilted.

Add the creamy eggs to the previous mixture and stir constantly gently, then add the chopped coriander mechanism while continuing to stir.

Eggs are served alongside toast, with sour milk.

It can be served with green salad and orange juice.

Eggs the Indian way