Boiled eggs with their fatty yellow yolks are one of my top ten favorite foods (with fried and poached eggs somewhere on that list, as well). So when I discovered curried eggs at Raja’s, my Indian lunch spot downtown Miami, I knew I had to find a recipe to try at home.
With good fortune, I discovered 660 Curries: The Gateway to Indian Cooking by Raghavan Iyer a few weeks ago through a Serious Eats Cook the Book post. Of his 660 curries, three are egg. And I had all of the ingredients on hand to make an amended version of his “Easter Eggs with Onion-Garlic Sauce.”
In lieu of Iyer’s custom garam masala blend, I used an off-the-shelf version I picked up at Whole Foods. (It’s going to take major stocking up at Asia Grocery before I can seriously tackle this cookbook.) I also subbed yellow onion for purple and used one chile rather than two. These variants surely affected the flavor of the final product, but with one bite I ceased to worry.
Gently reheating the eggs softened their yolks into a creamy golden mass that melted on my tongue. And the sauce was a perfect complement. It didn’t mask the yolk’s glory, but formed a fragrant pool to slurp and sop up with bread and maybe my fingers. I didn’t leave a drop in the pan.
Curried Eggs with Onion-Garlic Sauce
2 tablespoons canola oil
1 medium onion, diced
6 cloves garlic, finely chopped
2 teaspoons garam masala
1 cup water
2 tablespoons roughly chopped cilantro
1 teaspoon kosher salt
1 serrano chile, stems removed and split lengthwise
1 medium tomato, chopped
6 large eggs, hard boiled and cut in half lengthwise
Instructions
Heat oil over medium in a large frying pan. Add onion and garlic, and cook for 10 minutes, until golden. Stir in garam masala, and cook one minute more. Transfer onion mixture to a blender, add water, and puree until smoothe.
Pour liquid back into pan, adding cilantro, salt, chile, and tomato. Bring mixture to a boil, and reduce to a simmer. Place eggs in pan, yolk side up. Spoon sauce over eggs as the sauce thickens, cooking for 8 minutes.
Divide eggs into bowls, pouring the sauce over each portion.
Serves 3
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What a great idea. I haven’t tried the smoked eggs yet, but I’ll have to order them next time you all do a weekend share.
ooooooooohh! sounds yummy. I bet it would be great with our smoked eggs…