Anglo-Indian Eggs Stan shares, “My father grew up in Bombay straddling two cultures, British and Indian. He took a steamship to America shortly after Indian independence. The British half of him preferred his spices toned down, so the recipe he brought with him to America was, like him, a hybrid. This is likely an Anglicized version of Indian egg recipes (Akoori or Anda Bhurji). Tastes change, so when I adopted this recipe I used fresh salsa instead of stewed tomatoes to give it some spice.” 4 eggs 1/2 Cup fresh salsa, drained, about 1/3 Cup after draining (original recipe called for 1 small can stewed tomatoes) 1 TB. butter 1/3 Cup diced Vidalia onion 1 tsp. TURMERIC

{{recipe.Title}}

{{recipe.Title}}

by cook {{recipe.AuthorName}}
{{recipe.Title}}

Ingredients

Directions

Cooks Notes

Nutritional Information

{{recipe.AuthorName}}

{{recipe.AuthorName}}

More recipes from {{recipe.AuthorName}}

Need spices for this recipe?

{{Product.DisplayName}}

{{Product.DisplayName}}

{{Product.ShortDescription}}

…
Not available in the selected store Out of stock
Rain Check
Offers
Heart