CURRIED EGGS
Serve this easy-to-prepare dish right from the pan: Cut it into wedges, and spoon a little of the piquant sauce over each piece. The garnish of cilantro and chopped chiles adds color and heat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add tomatoes and their juice, chiles, turmeric, cumin, and chopped cilantro. Season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft and sauce has thickened, about 15 minutes.
- Break 1 egg into a small bowl; slide onto tomato sauce. Repeat with remaining eggs, arranging them around skillet. Cover, and cook until egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with chiles and cilantro. Serve hot.
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Uwa Prince
prince-u57@hotmail.frI'm not sure how to make this recipe vegetarian.
ChuHDry Waqar Tariq
chuhdry-w36@gmail.comI'm going to have to find a substitute for the curry powder.
Dawit Asmare
a-dawit@gmail.comI'm not sure if I have all of the ingredients for this recipe.
aram taqana
a.t@gmail.comThis recipe looks delicious.
Ajaz Bhatti
ajaz-b72@hotmail.comI can't wait to try this recipe.
Terry Miller
m_t1@yahoo.comThis recipe is a keeper!
Deep Pariyar
pariyar@hotmail.co.ukI'm definitely going to try this recipe!
Tomasz Kozak
tomasz35@yahoo.comThis dish was a bit bland for my taste.
Brandon Alleyne
alleyne-b@yahoo.comYum!
IsChCa
ischca54@yahoo.comOverall, this was a good recipe. The eggs were cooked perfectly, and the curry sauce was flavorful. I would definitely make it again.
Donte Williams
williams-d@gmail.comThis recipe was a bit too spicy for my taste, but I think that's just because I used a hot curry powder. Next time, I'll use a milder curry powder.
Jordan Anger
j.anger@yahoo.comI'm not sure what went wrong, but my eggs turned out rubbery. I think I may have overcooked them.
Vlad KEVIN
v_kevin@yahoo.comThis dish is a great way to use up leftover eggs. I always have a few hard-boiled eggs in my fridge, and this is a great way to turn them into a delicious meal.
William Ghimire
g.w@hotmail.frI love how versatile this recipe is. I've made it with different types of eggs (chicken, duck, and quail), and it's always turned out great. The curry sauce is also very forgiving, and you can adjust the spices to your liking.
Gulnas Ariff
ag85@hotmail.comThis was a quick and easy dish to make, and it turned out great! The eggs were tender and flavorful, and the curry sauce was delicious. I served it over rice, and it was a perfect meal.
John York
york@gmail.comI'm not usually a fan of curried dishes, but this recipe changed my mind. The curry flavor was subtle and not overpowering, and the eggs were cooked perfectly. I would definitely recommend this recipe to anyone looking for a new way to enjoy eggs.
Md Selimraja
s@yahoo.comThis dish was a hit with my family! The eggs were flavorful and the curry sauce was creamy and delicious. We will definitely be adding this to our regular rotation of meals.
Tanoli Kamran
kamran20@hotmail.comAbsolutely delicious! The curry flavor was spot-on, and the eggs were cooked perfectly. I will definitely be making this again.