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Curry, Egg (D, TNT)
Source: "Divine Kosher Cuisine," by Barbara Wasser and Rise Routenberg
Serves: 10

3 tablespoons vegetable oil
1 small onion, minced
1-1/2 teaspoons fresh ginger root, minced
1/2 fresh jalapeno pepper, chopped fine
1-1/4 cups heavy cream
1 tablespoon lemon juice
1 teaspoon cumin, ground
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon garam masala (curry powder)
2 teaspoons tomato paste
2/3 cup vegetable broth
10 large eggs, hard-cooked, peeled and halved
1 tablespoon cilantro or parsley, chopped

Heat oil in large skillet and sauté onions until golden. Stir in ginger and jalapeno and sauté 1 minute more.

Add cream, juice, cumin, cayenne, salt, garam masala, tomato paste, and broth. Simmer to thicken sauce, about 10 minutes.

Add eggs, cut side up, in single layer and top with sauce. Cook 5 minutes more, spooning sauce over eggs frequently.

Place eggs on serving plate and spoon sauce over eggs. Top with cilantro or parsley.

Author's Notes:
These eggs make a wonderful first course for a fish or pasta meal. Use the sauce as an accompaniment to grilled or broiled fish.

Posted by Barbara Wasser

Nutritional Info Per Serving: N/A