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.
Martha Stewart Living, April 2003
24 Ratings
- 5 star values: 9
- 4 star values: 6
- 3 star values: 6
- 2 star values: 3
- 1 star values: 0
Martha Stewart Member
Rating: 5 stars
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/