Curried Eggs

Curried Eggs pairs hard-boiled eggs with a slow-cooked onion and tomato curry. The eggs are added only after the sauce is fully seasoned and softened.

Onion and turmeric cook gently until the onion turns golden. Tomato, cayenne, and salt then simmer under a lid before lemon juice is added.

The halved eggs are placed into the sauce carefully so the yolks stay intact. Garam masala and parsley or cilantro finish the dish just before serving.

Ingredients

• 4 eggs, hard-boiled and halved
• 1 tablespoon good oil
• 1/2 cup onions, chopped
• 1/4 teaspoon turmeric
• 2 cups tomatoes, chopped
• 1/2 teaspoon cayenne pepper, or to taste
• Salt to taste
• Juice of 1/2 lemon
• 1/4 teaspoon garam masala
• 1/4 cup fresh parsley or cilantro leaves, chopped

Method

Heat the oil in a pot over medium-low heat. Add the onions and turmeric and sauté, stirring often, until the onions turn golden, about 8–10 minutes. Increase the heat to medium, add the tomatoes, cayenne, and salt, cover, and cook for 8–10 minutes until the tomatoes soften. Stir in the lemon juice. Gently add the halved eggs, keeping the yolks intact, and spoon the tomato curry over them. Sprinkle with garam masala, garnish with parsley or cilantro, and serve. Makes 2–4 servings.