Goan egg balchao

Goan egg balchao

Anjum's Indian Vegetarian Feast
Emma Lee

A great Goan classic sauce which has a rich tomato flavour rounded off with delicately balanced, spicy, salty, sour and slightly sweet tastes. It works really well with eggs. This dish is very moreish and is one I crave often… eating scrambled or fried eggs no longer has the same appeal. If you are a duck egg fan, this is great with the richer yolks. I like to serve this with rotis or parathas.


Quantity Ingredient
24g root ginger, (peeled weight)
10 garlic cloves, peeled
4 large vine tomatoes, quartered
2 teaspoons cumin seeds
3 teaspoons mustard seeds
8 cloves
24 black peppercorns
3-5 dried kashmiri red chillies, whole
6 tablespoons vegetable oil
2 onions, chopped
salt, to taste
2 2/3 teaspoons caster sugar, or to taste
8 large eggs
4 tablespoons white wine vinegar, or to taste


  1. Using a stick blender, blend the ginger and garlic with a little water until smooth. Separately blend the tomatoes until smooth. Grind the whole spices and chillies to a powder using a mortar and pestle or a spice grinder.
  2. Heat the oil in a non-stick saucepan. Add the onions and cook over a medium-high heat until well browned on the edges, stirring often. Add the ginger and garlic paste and cook over a medium heat, stirring once the water has evaporated, until the garlic has coloured lightly and the paste has released its oil. Add the tomatoes to the cooked masala with the ground spices, seasoning and sugar and cook over a high heat until it has completely reduced.
  3. Meanwhile, put the eggs on to boil for seven to eight minutes. Take out of the hot water and plunge into cold water to stop the cooking. Once the sauce has reduced, keeping the heat at medium-high, ‘brown’ the paste until it has darkened considerably, stirring very often. This will really add a lot of depth of flavour.
  4. Once the paste is cooked through, add the vinegar and a good splash of water and simmer until you have a thick sauce. Meanwhile, peel your eggs and halve lengthways. Taste the sauce and adjust the salt, sugar and vinegar, add the eggs and simmer for a few minutes. The sauce should cling to the eggs. Serve hot.
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