is always a safe topic of conversation, an opener, whether you know the other
person or not. Or persons. Or virtual readers. You.
recipes are a safe topic too when it comes to food. And eggs. And
something called egg curry that involves homemade harissa and hard boiled eggs
that are fried, does the job pretty nicely, don´t you think?
all day long. Or brunch in my case, since my breakfast is coffee. These
days, when it´s finally acceptable to eat breakfast at night, when you can go
into a coffee shop or bakery and have a cafe latte with croissants instead of
dinner, and believe me when I say a lot of people do, dishes with eggs have to
tempted me, and though I don´t have the book he mentions, the recipe was
online. I substituted harissa for all the red chiles, cayenne and
garlic it called for. After all, what is harissa but a blitz of dried chiles
and garlic mostly, right? Right.
hard boiled eggs are a fun thing to do, and they come together in no time, all
blistered and golden.
there crunch. And the spicy tomato mix is perfect.
you really need a comparison. Which you probably don´t, but I always look for
comparisons. Which makes me very annoying. I know. People around me made it
clear through the years.
comes to food, comparisons are welcome. To get you in the mood. Food
comparisons are good. I´m sticking to that idea.
be a great brunch recipe to use those leftover hard boiled eggs, from the last time you took eggs to a picnic and
returned home with a few, or miscalculated the amount of deviled eggs you
wanted to make. I should probably remind you of it around easter time next
year. Fat chance I will remember.
advice is to make and enjoy it now. Just because it´s a great, tasty, spicy,
made this cheddar scallion bread and it was fantastic with the egg curry.
time like the present.
water, soak dried red chiles until soft, about 1 hour. Chop coarsely.
skillet (I use my crepe skillet), heat coriander and cumin seeds until
fragrant, about 1 or 2 minutes, stirring. Careful not to burn. Transfer to
mortar and ground with the pestle. Or use a nut or coffee grinder.
chiles, seeds, garlic and salt in a food processor. Process until it begins to
form a paste, while you add the olive oil in a thin stream. You will probably
have to use a spatula a few times to scrape down the sides of the processor
bowl, before you have a paste. If necessary add a few more tablespoons of olive
the processor, add the lemon juice and transfer to a jar with lid. Keep refrigerated.
skillet, 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.
skillet, add shallots and harissa. Season with salt to taste, and cook for a
minute or two, until softened. Add tomatoes and cook until they start to break
down. Add worcestershire sauce and turmeric, and cook until it´s the
consistency of a chunky sauce.
half and add to the skillet. Cook for a minute or two, and add a few Tbs of
water if needed to prevent tomato mixture from sticking to the bottom.
immediately with crusty bread.