Easy Curried Eggs
Recipe type: Main Dish, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 750 grams chopped tomatoes with juice (about 3 cups, or one Pomi pack)
  • 1 medium onion, peeled and chopped
  • 1 fresh jalapeno, seeded and stemmed
  • 2 cloves garlic, peeled
  • 1 inch cube of fresh ginger, peeled and and chopped
  • 1/2 teaspoon salt (or to taste)
  • 2-3 teaspoons curry powder
  • 1 teaspoon turmeric
  • 2 tablespoons ghee (or olive oil)
  • 4 boiled eggs, peeled and halved
  • chopped fresh cilantro (optional)
  1. Put half of the tomatoes into your blender, along with the onion, jalapeno, garlic, ginger, salt, curry, and turmeric. Blend until smooth.
  2. In a large skillet, heat the ghee over medium-high, and pour in the sauce from the blender. Stir in the remaining tomatoes and bring to a low simmer. Reduce heat to medium, cover the skillet, and let the sauce cook for 5 to 10 minutes, or until reduced by about a third. Add the halved eggs on top of the sauce, cover, and cook for another five minutes, or until the eggs are heated through. Sprinkle with the cilantro and serve.
Recipe by Seasonal & Savory at http://www.seasonalandsavory.com/2013/01/easy-curried-eggs.html