Floating Olive Branch
Hard Boiled Egg Bhurji

Serves 4 


2 tablespoons Green Chili Infused Olive Oil 

1 cup yellow onion, peeled and minced 

4 garlic cloves, peeled and minced 

2 teaspoons fresh ginger, minced 

2 teaspoons garam masala 

1/2 teaspoon ground cumin 

1/4 teaspoon mustard seeds 

1/4 teaspoon ground turmeric 

1/4 teaspoon chili powder 

Pinch of Ghost Pepper Infused Salt 

1 can (14.5 ounce) diced tomatoes 

2 tablespoons Cilantro & Garlic White Balsamic Vinegar 

8 hard boiled eggs, peeled 

Toasted dinner rolls, cooked basmati rice, sliced red onion, lime wedges, and fresh cilantro sprigs, on the side 


Heat olive oil in a large saucepan or Dutch oven over medium heat. Once hot, add the onion, garlic, ginger, and sauté for 3 minutes. Add garam masala, cumin, mustard seeds, turmeric, chili powder, and infused salt to the saucepan, stir to combine with the veggies, and sauté for 1 minute more. Add the diced tomatoes and vinegar, stir to combine, and simmer. Once simmering, reduce heat to low and continue to cook, stirring occasionally, until the vegetables are soft, about 15 minutes. Add the hard-boiled eggs to the saucepan, gently stir to coat, and cook for 5 minutes to reheat and infuse them with flavor. Divide the bhurji between plates and serve with dinner rolls, cooked rice, onion, lime, and cilantro.