Egg is a versatile cooking ingredient. Many people who do not eat meat eat eggs. Delicious and quick this curry can be ready in 25 minutes.
- 4 boiled eggs
- 1/2 onion sliced
- 2 cloves garlic sliced thin (or crushed)
- 1/2 tomato sliced
- 1/2 teaspoon curry powder
- 1 scallion
- dash of black pepper
- 1/4 hot pepper (I used habanero)
- 1 tablespoon vegetable oil
- 1/2 cup water
- salt to taste (less than 1/4 teaspoon)
- Prepare the onion, hot pepper, garlic, scallion and tomato and set aside.
- Put the eggs to boil on a medium to high flame (cover eggs with cold water and bring to a boil), then as soon as it comes to a vigorous boil, turn off the heat, cover the pot and let it stand in there for 10-12 minutes.
- Heat the oil in a sauce pan on medium/high heat, then add the sliced onion and garlic and allow to cook for a few minutes. Until they go soft, release their aromatic oils and stars to brown on the edges. Then turn down the heat to medium /low and add the curry powder and slices of hot pepper (if you need some good madras curry powder, check out the store – where you can find tons of Caribbean goodies) and stir. Allow this to cook for about 3-4 minutes, so the curry won’t have a “raw” taste to it.
- The next step is to add the water and give it a good stir and bring it up to a gentle simmer. Then add the slices of tomato and scallion and top off with the eggs. Cut the eggs in half before adding and be very gentle at this point forward, since the eggs will fall apart easily. Add the salt and black pepper at this point as well.
- On low heat, cover the pot and allow to cook for abut 4-5 minutes, so the sauce thickens and all the flavors get a chance to marry together. If you find that the sauce is a bit runny, cook for an extra minute or two with the pot uncovered.
- Serve with Rice or Roti
Adapted from Carribean Pot