Goan Egg Balchão with Tangy Red Chili Paste

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Pickled hard-boiled eggs cooked in a fiery and tangy red chili and vinegar masala, a traditional Goan spicy condiment enjoyed as a side or snack. This Indian-inspired quick recipe, ready in about 35 minutes, pairs large eggs, dried red chilies, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large eggs
• 8 dried red chilies
• 4 tbsp white vinegar
• 5 garlic cloves
• 1 inch piece ginger
• 1 tsp mustard seeds
• 1 small, finely chopped onion
• 4 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp sugar

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Instructions

1. Step 1: Hard boil 6 large eggs by placing them in cold water, bringing to a boil, then simmering for 10 minutes. Cool under running water, peel, and set aside.
2. Step 2: Soak 8 dried red chilies in warm water for 15 minutes until softened. Drain and blend with 5 garlic cloves, 1 inch peeled ginger, and 4 tbsp white vinegar to form a smooth red chili paste.
3. Step 3: Heat 4 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp mustard seeds and wait until they crackle, then add 1 small finely chopped onion and sauté for 5 minutes until golden.
4. Step 4: Stir in the prepared chili paste along with 1 tsp salt and 1/2 tsp sugar, cooking for 4-5 minutes until the oil separates slightly and the paste is fragrant.
5. Step 5: Gently add the peeled hard-boiled eggs to the skillet, turning to coat them evenly with the balchão masala. Cook for 5 more minutes over low heat, allowing the flavors to meld and eggs to absorb the spicy tang.