Egg Curry

We're sure you've had curries made with chicken, lamb, or shrimp, you might not have had a curry made with perfectly cooked eggs. This recipe quickly comes together. One of the things we love most about this recipe is that you can cook the eggs to your desired level. Want a jammy egg with a yolk that will melt into the curry? Amazing! Want a substantial and perfectly cooked hard-boiled egg? Even better! 

INGREDIENTS - 6 Servings

• 8 large eggs
• 2 Tbsp. ghee or neutral oil
• 1 1/4 tsp. turmeric, divided
• 1 - 2 tsp chili powder (such as Kashmiri or cayenne), to taste
• 1/2 tbsp. cumin seed
• 1 small onion, finely chopped
• 3 cloves garlic, minced or grated
• 1-inch piece ginger, minced or grated
• 1 tbsp. garam masala
• 1 tsp. coriander, ground
• 1 1/2 cup tomato puree or grated plum tomatoes
• 2 tbsp full-fat yogurt (not Greek)
• 3/4 water
• Cilantro leaves, for garnish
• Naan or Steamed white rice, for serving

INSTRUCTIONS:

1. Fill a medium pot with two-thirds water and bring to a boil. Add eggs and boil for 7 minutes, 30 seconds for slightly jammy yolks, or 9 minutes if you prefer them hard-boiled. Meanwhile prepare an ice bath by adding about 8 ice cubes to a bowl and fill halfway with water.
2. Transfer the eggs to the ice bath and let them cool for about 5 minutes. Peel the eggs, then sprinkle them with ¼ teaspoon turmeric and a pinch of chili powder. Toss to coat.
3. In a large skillet over medium-high heat, melt the remaining 1 tablespoon of ghee or neutral oil until it shimmers. Add the eggs and fry, turning occasionally, until the exterior has browned slightly, 2 to 3 minutes.
4. Transfer eggs to a plate and let cool slightly. Pierce each egg with a small knife or a toothpick in a few places and set aside.
5. Melt the rest of the ghee or neutral oil in the skillet over medium heat and add cumin seeds. Toast until slightly darker in color and beginning to pop about 2 minutes. Add the onions and cook until soft, about 5 minutes.
6. Add garlic and ginger, and cook until fragrant, 1 minute. Sprinkle in the garam masala, chili powder, remaining 1 teaspoon turmeric, and coriander. Toss to coat the onions, and cook for 1 minute more.
7. Pour in tomatoes and stir, scraping the bottom of the pan. Stir in the yogurt until combined, then bring to a simmer. Reduce the heat to medium-low and let the mixture thicken and reduce, about 4 to 5 minutes.
8. Add the water and bring the curry to a boil. Add eggs and reduce the heat to a simmer. Cook, covered, for about 10 to 15 minutes.
9. Transfer the curry to bowls and top with cilantro.

TO SERVE

• Serve with rice and/or naan.