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Prep time
22 minutes
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Cook time
20 minutes
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makes
2
Author Notes
I enjoy the spiciness and nuttiness of this dish and I believe that it will suit well for Pesach! —redop770
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Ingredients
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One small handful of cashew flour
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One tbsp of chilli flakes
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A half a tsp of salt
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A pinch of black pepper
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Two and a half cm of fresh ginger minced
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Two small garlic cloves peeled and minced
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A small quarter cup of water (more when needed)
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Two tbsps of extra virgin olive oil
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Two boiled eggs
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Two diagonal pieces of spring onion for garnish
Directions
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Heat a pan at low heat and drizzle it with oil. Once the oil has been heated add the cashew flour. Once the flour is slightly brown add the chilli flakes, mix and cook for a minute.
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Heat a small pot with water at low heat and add salt, pepper, ginger and garlic. Mix and cook for a minute. After a minute add the cashew and chilli flake sauce. Mix and let the sauce cook for three minutes. Add water when needed.
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Peel the eggs. Using one chopstick make eight small holes around them, add them to the sauce, mix and coat and braise the eggs for 20 min. Mix occasionally and add water when needed.
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Turn off the heat and serve in a deep bowl with spring onions.
Chag Sameach and enjoy!
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