Egg Curry

Ingredients

• Egg

  Whole, fresh eggs

  4 large or 200g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red Onion

  Freshdirect

  2 small raw or 140g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Salt

  Table

  1 dash or 0.4g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Bring a pot of water to a gentle simmer and cook the eggs 9-10 minutes for hard-boiled. Transfer to an ice bath, peel, cut in half, and set aside.
2. Heat half of the oil in a skillet over medium heat. Add about three-quarters of the onions along with all the tomatoes, garlic, ginger, and the chili.
3. Cook, stirring, until the onions are well browned and the tomatoes are soft and jammy. Let the mixture cool slightly, then blend until very smooth.
4. In a clean pan, warm the remaining oil over low heat. Add the remaining onions and cook until translucent, then stir in the blended paste and cook 7-8 minutes until the oil separates slightly.
5. Stir in the turmeric, water, and salt to taste. Bring to a boil, then reduce to a lively simmer for 10–12 minutes until the gravy reaches your preferred thickness.
6. Nestle the egg halves into the simmering gravy and warm gently for 2-3 minutes so they absorb flavor.
7. Transfer to a serving bowl and garnish with chopped cilantro. Serve hot.