Curried Eggs

24 Ratings
  • 5 9
  • 4 6
  • 3 6
  • 2 3
  • 1 0

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.

Martha Stewart Living, April 2003

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Credit: Charles Schiller

Recipe Summary

Servings:
5
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Ingredients

Directions

  • 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.

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  • 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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Reviews (1)

24 Ratings
  • 5 9
  • 4 6
  • 3 6
  • 2 3
  • 1 0
Martha Stewart Member
07/25/2019
this recipe reminds me of the one I make but a little different in the herb areas. I make my own dried chili's, using three different peppers. Into the vita mix with a bit of garlic and a good whir presenting itself smooth as silk. No chips of dry chili bits here. Using fresh made corn tortillas baked or fried, preferably fried in grapeseed oil,, laid out in a skillet or whatever. Using the freshly made cooked sauce pour over the tortillas, add the eggs sprinkle your favorite grated cheese. Bake a few minutes and enjoy brunch. Want more specific instructions and measurements? just ask/
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