Curried Eggs

Name: Curried Eggs
Ingredients: 4 teaspoons vegetable oil; 1 shallot, minced; 1 garlic clove, crushed; 2 tablespoons grated fresh ginger; 1 can (28 ounces) chopped tomatoes with juice; 2 small green chiles, such as jalapeno or serrano, finely chopped, plus more for garnish; 2 teaspoons ground turmeric; 1/2 teaspoon ground cumin; 3 sprigs cilantro, finely chopped, plus more sprigs for garnish; Coarse salt and freshly ground pepper; 5 large eggs

11 ingredients

11 steps

Ingredients

4 teaspoons vegetable oil
1 shallot, minced
1 garlic clove, crushed
2 tablespoons grated fresh ginger
1 can (28 ounces) chopped tomatoes with juice
2 small green chiles, such as jalapeno or serrano, finely chopped, plus more for garnish
2 teaspoons ground turmeric
1/2 teaspoon ground cumin
3 sprigs cilantro, finely chopped, plus more sprigs for garnish
Coarse salt and freshly ground pepper
5 large eggs

Directions

1

Heat the oil in a large skillet over medium heat.
2

Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes.
3

Add the tomatoes and their juice, and the chiles, turmeric, cumin, and chopped cilantro.
4

Season with salt and pepper.
5

Cook, stirring occasionally, until the tomatoes are soft and the sauce has thickened, about 15 minutes.
6

Break 1 egg into a small bowl; slide onto the tomato sauce.
7

Repeat with the remaining eggs, arranging them around skillet.
8

Cover, and cook until the egg whites are just set, 4 to 5 minutes.
9

Remove from heat.
10

Season with salt and pepper, and garnish with chiles and cilantro.
11

Serve hot.