The weatheris always a safe topic of conversation, an opener, whether you know the otherperson or not. Or persons. Or virtual readers. You.
Brunchrecipes are a safe topic too when it comes to food. And eggs. Andsomething called egg curry that involves homemade harissa and hard boiled eggsthat are fried, does the job pretty nicely, don´t you think?
Even though it doesn´t have bacon. You can forgive me for that. But it does have fried hard boiled eggs guys. First hard boiled, then fried. You didn´t see that one coming.
Breakfastall day long. Or brunch in my case, since my breakfast is coffee. Thesedays, when it´s finally acceptable to eat breakfast at night, when you can gointo a coffee shop or bakery and have a cafe latte with croissants instead ofdinner, and believe me when I say a lot of people do, dishes with eggs have toget creative.
How do you like your eggs? For me it´s scrambled or poached, the latter over hot french fries or rice with butter, a meal from my childhood. Or the sophisticated version with creamy mushrooms from dorie.
The picturetempted me, and though I don´t have the book he mentions, the recipe wasonline. I substituted harissa for all the red chiles, cayenne andgarlic it called for. After all, what is harissa but a blitz of dried chilesand garlic mostly, right? Right.
The friedhard boiled eggs are a fun thing to do, and they come together in no time, allblistered and golden.
The flavor is not very different, but there´s a barelythere crunch. And the spicy tomato mix is perfect.
Sort of huevos rancheros ifyou really need a comparison. Which you probably don´t, but I always look forcomparisons. Which makes me very annoying. I know. People around me made itclear through the years.
But when itcomes to food, comparisons are welcome. To get you in the mood. Foodcomparisons are good. I´m sticking to that idea.
This wouldbe a great brunch recipe to use those leftover hard boiled eggs, from the last time you took eggs to a picnic andreturned home with a few, or miscalculated the amount of deviled eggs youwanted to make. I should probably remind you of it around easter time nextyear. Fat chance I will remember.
So myadvice is to make and enjoy it now. Just because it´s a great, tasty, spicy,brunch dish.
I had justmade this cheddar scallion bread and it was fantastic with the egg curry.
There´s notime like the present.
PS: Leftovers are great over rice.
GOLDEN EGG CURRY WITH HOMEMADE HARISSA
Makes 2 to4 servings
2oz. driedred chiles
4 garliccloves, peeled
1 Tbscoriander seeds
1 Tbs cuminseeds
Juice of ½lemon
¼ cup oliveoil
For theegg curry:
4 eggs,hard boiled
4 Tbs oliveoil
1 Tbssesame oil
2 smallshallots, minced
1 teaspoonworcestershire sauce
1 teaspoonground turmeric
In boilingwater, soak dried red chiles until soft, about 1 hour. Chop coarsely.
In a cleanskillet (I use my crepe skillet), heat coriander and cumin seeds untilfragrant, about 1 or 2 minutes, stirring. Careful not to burn. Transfer tomortar and ground with the pestle. Or use a nut or coffee grinder.
Put soakedchiles, seeds, garlic and salt in a food processor. Process until it begins toform a paste, while you add the olive oil in a thin stream. You will probablyhave to use a spatula a few times to scrape down the sides of the processorbowl, before you have a paste. If necessary add a few more tablespoons of oliveoil.
Remove fromthe processor, add the lemon juice and transfer to a jar with lid. Keep refrigerated.
In a pan orskillet, heat both oils. Add peeled hard boiled eggs and brown on all sides.Use tongs to aid you in this. Transfer to plate and reserve.
To the sameskillet, add shallots and harissa. Season with salt to taste, and cook for aminute or two, until softened. Add tomatoes and cook until they start to breakdown. Add worcestershire sauce and turmeric, and cook until it´s theconsistency of a chunky sauce.
Cut eggs inhalf and add to the skillet. Cook for a minute or two, and add a few Tbs ofwater if needed to prevent tomato mixture from sticking to the bottom.
Serveimmediately with crusty bread.