Golden Egg Curry (phase 1-4) serves 2

Golden Egg Curry (phase 1-4) serves 2

Adapted from

4 large eggs or extra-large eggs, preferably free-range

1 tsp olive oil

1/8 teaspoon turmeric

2 tsp minced garlic

1/4 tsp red chile powder, or to taste

1 medium tomato, finely chopped

1 tsp fish sauce

1/2 teaspoon sea salt, or to taste

2 or 3 green cayenne chiles, seeded and sliced lengthwise into 3 or 4 strips each

Place the eggs in a saucepan, add cold water to cover, bring to a boil, and cook at a medium boil for 8 minutes. Drain the eggs and cool in cold water. When the eggs are cool enough to handle peel them.

Heat the a wide heavy skillet over medium- heat and olive oil. Add the tumeric and stir to dissolve it. Add the peeled eggs and fry until golden and a browned all over: cook on each side in turn, then try to balance the eggs on their ends to cook the tips. Frying the egg is a fun little task, quickly done, and it makes them very attractive. With a slotted spoon, lift the eggs out of the hot oil and onto a plate. Cut them lengthwise in half and set aside.

Add the shallots and garlic to the pan, and cook briefly, until translucent. Add the chile powder and tomatoes and, stirring frequently to prevent sticking, cook at a strong simmer until the tomatoes have broken down into a softened mass, about 10 minutes.

Stir in the fish sauce and sea salt, then taste and adjust the seasoning if you wish. Raise the heat to medium-high, add the chile strips, and stir. Place the eggs cut side down in the sauce and cook until the oil sizzles, about 3 minutes. Serve hot or at room temperature.


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