I’m always looking for new egg recipes since we have so many eggs from our chickens. I love the tomato/egg combo which shows up in many different cuisines in different forms. This recipe is really simple, but it has a ton of flavor from the garlic, jalapenos, shallots, fish sauce and curry powder. I use Kashmiri chili powder in this dish because it is not too spicy and has nice flavor. You can sub a small amount of cayenne instead.
The beautiful, striking yellow color of the eggs in this dish comes from lightly pan frying the soft boiled eggs in a little oil and turmeric. You can do this right before you make the curry and in the same pan, so you don’t need to make too many dishes dirty. I served this over rice and topped with scallions. This is another recipe I’d happy eat again tomorrow.
Golden Egg Curry
Ingredients
- 8 large eggs soft boiled (about 8 minutes in boiling water) then cooled and peeled
- 2 tbsp oil
- 1/8 tsp turmeric
- 2 shallots minced
- 2 jalapenos minced
- 4 garlic cloves minced
- 3 roma tomatoes diced
- 1 14oz can plain tomato sauce
- 1/4 cup cream
- 1/2 tsp Kashmiri chili powder sub 1/8 tsp cayenne or adjust to heat preference
- 2 tsp fish sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp curry powder
- salt and pepper to taste
- sliced scallions for garnish
- rice for serving
Instructions
- Heat a pot of water almost to boiling and add the eggs. Cook for 8 minutes then drain and cool in ice water. Peel and set aside.
- Heat the oil and turmeric in a skillet and add the eggs, cooking over medium heat. Stir them gently and allow them to blister up a little. You are mostly getting the color on them. Remove to a plate and then add the garlic, jalapeno, tomato and shallot to the pan. Cook this, stirring occasionally until the veggies start to soften.
- Add in the tomato sauce, fish sauce and spices, a few tbsp of water and the cream. Reduce heat and simmer for 10 minutes until everything is well blended. Taste and season with salt and pepper and more curry or fish sauce if needed. Add the eggs back in to reheat them. Cook your rice and serve the tomato curry over the rice with sliced scallions on top.