Curry Eggs

One of the besties invited me over to learn to cook a couple of basic Indian dishes and it made my day! I get really excited about stuff like that--I love watching other chef's techniques and especially like to see what spices they're using :)

I've been on a Caribbean kick lately, so it'll be fun to mix things up with a bit of Indian.

This week's dish is actually popular in both south India and the Caribbean--Curry Eggs. Both cultures sometimes add potatoes (Aloo) for a more filling meal.

Based on the Caribbean Pot Recipe for Eggs in a Classic Curry Sauce.

Ingredients

4 boiled Eggs
1/2 Onion, sliced
2 cloves Garlic, crushed
1/2 Tomato, sliced
1/2 teaspoon Madras Curry Powder
1 Scallion
dash of Black Pepper
1/4 Hot Pepper* (Habanero is my favorite)
1 tablespoon Vegetable Oil
1/2 cup Water
Salt to taste (less than 1/4 teaspoon)

* When using hot peppers you can minimize the heat factor by not using the seeds.

Method

Prep the onion, hot pepper, garlic, scallion and tomato and set aside. Then put the eggs to boil.

To boil the perfect egg:

Place eggs in a small pot and cover completely with cold water. Place over a medium high flame. As soon as it comes to a vigorous boil, turn off the heat, cover the pot and let it stand for 10-12 minutes. Eggs should be a bright, happy yellow without that pesky dark ring of doom :)

Continuing...

Heat oil in a sauce pan over medium high heat and add the sliced onion and garlic. Cook for 2-3 minutes until they are translucent and start to brown on the edges. Turn down the heat to medium low, and stir in the curry powder and hot pepper Cook for about 3-4 minutes. Add water and bring to a simmer.

Meanwhile...

Cut the eggs in half. Saute them in a separate pan, yellow side up, for 2-3 minutes.

Back to your main pan...

Add the egg slices, tomato slices, and scallion. The eggs are fragile, so be careful!

Add salt and pepper to taste.

Adjust heat to low, cover the pan and cook for 4-5 minutes until the sauce thickens.

Serve with brown rice or quinoa.