When I come home tired, still have to do taxes and deal with hours of annoying computer issue, and we’re out of leftovers, but I NEED a tasty hot dinner to fuel me — 20 minutes of cooking gets me chili eggs and rice. That’ll do.
Taxes and computer work done, bed now.
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I’m going to give you the recipe, but also the sequence for making the meal — hope this isn’t confusing. After a little practice, this is just about 20 minutes, start to finish.
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1) Start rice (I typically do 2 c. white rice, 4 c. water, a pinch of salt, bring to a boil, when it boils, turn down to a simmer, cover, and set timer for 15 minutes).
2) While rice is coming to a boil, start eggs (I typically do 8 eggs in enough water to cover, bring to a boil, when it comes to a boil, put on a lid, turn off heat, set timer for 15 minutes. You probably need a second timer, unless you’re very deft with your timings.)
3) Make chili eggs — recipe below:
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Deviled Chili Eggs
(20 minutes, serves 8.)
This is not what Westerners call deviled eggs! It’s one of the first dishes I learned to make; very simple, can be made quickly, terrific to serve to vegetarians, and adds a nice punch of pungent spice to your meal. As a bonus, the devilled onions are terrific as a condiment on their own, added to a grilled chicken sandwich, for example.
3 medium onions, sliced (feel free to buy sliced or diced onions if that makes your life easier; frozen diced onions work too, but have to cook a few more minutes to get the moisture out)
3 TBL vegetable oil
1 tsp black mustard seed
1 tsp cumin seed
2 TBL (less or more to taste) cayenne
3 TBL ketchup
1 rounded tsp salt
8 boiled eggs, peeled and sliced in half
1. While eggs are boiling, slice onions and sauté in oil on high with mustard seed and cumin seeds until onions are golden/translucent (not brown), stirring constantly (about 5 minutes).
2. Add cayenne and cook 1 minute. Immediately add ketchup and salt; stir until well blended and cooked through, about 3-5 more minutes. Remove from heat.
3. When egg timer goes off and eggs are cooked, cool eggs in cold running water, then shell and slice in half. Arrange on a plate and spoon chili onions over, turning gently to coat.
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4) When rice timer goes off, turn off rice. Serve hot with chili eggs.
