Friday, April 15, 2011

Eggs Bhona

I should probably just become the official spokesperson for Mark Bittman and all of his cookbooks because today I have another recipe from one of them to share with you.  It's not that his recipes are out of this world amazing that cause us to almost always look through his cookbooks first; but it's the fact that the recipes are almost always successful.  That and they make a great base recipe that you can expand and grow into something that makes your mouth water.

Some of you may know that I've left my "9-5" job to pursue some of my other passions and in doing so I've found I have a lot more free time on my hands, especially in the mornings.  It's great because breakfast is my favorite meal of the day and having to rush out the door at 6:30am meant I usually ended up at McDonalds (I know ick).  Now I have the time to make delicious cooked breakfasts and enjoy them with a fresh brewed, hot cup of coffee while my little cats run around playfully and the sun shines through the window (this is how I'm imagining it in my head because in reality the cat's are being terrors and 99% of the time it's raining here).

So... my recent breakfast of choice comes from Mark Bittmans Kitchen Express.  I think i've mentioned this before but this book is great because it's arranged seasonally and I can finally flip to the spring section!  Yay!  One of the first recipes in that section is for Eggs Bhona, which according to Mr. Bittman is a Bangladeshi take on eggs.  It's delish. It's full of protein, veggies, and a little spicy hotness to make sure you're wide awake.  AND it's fast, easy, and cheap, which are always important factors when making a meal.

Eggs Bhona
  • Eggs (however many you want.  Recipe calls for 8, we make 6)
  • Onion
  • Green pepper
  • Clove of garlic
  • Tumeric
  • Ground ginger
  • Red chili flakes
  • Salt
  • Bay leaf
  • Tomato Paste

Put a pot of water on the stove to boil.  Once it starts boiling add your eggs and let cook for 6 minutes (or less if you like runny yolks).

While your eggs cook chop up an onion and green pepper and saute them in a large pan with some olive oil.

Once they're softened add all the spices to your tastes.  I did a tsp of turmeric, ginger, salt, and a 1/2 tsp of chili flakes.  Also add the tomato paste and a cup of boiling water. 

At this point your eggs should be done, shell them and add them to the pan.  Cover and let cook for 5 minutes.  Voila!  This would be great served with some french bread.

Enjoy :)


Linda said...

How very awesome looking.

Calypso Rae said...

and very awesome TASTING!

Jeannie said...

Love the last photo, can literally see the steam rising from the eggs! Yummy!

Jane Doles said...

Sounds and looks great, Caly! I will make it when I get the things I need for it!

Monica said...

I would like to make this but want to clarify something. You add a cup of boiling water to the onion, bell pepper, spice mixture? Doesn't it make it soupy? Your photo doesn't look soupy.

Calypso said...

It doesn't really make it too soupy once you add the water, but it does make a sauce. Before you add the water it's very thick, and then after you add the water you let it cook for five more minutes so it cooks down a bit.

Monica said...


Anonymous said...

Ooohw you make me SO envious of you about quitting the 9-5 drudge of getting up at 6:30am and so on. I'll be locked in to that routine for years yet! :(

Oh well, I'll save this recipe for a weekend breakfast. I'll have to, 'cause I definitely want to eat it.