This is a great brunch dish. Fried hard-boiled eggs are cooked in a spicy tomato sauce. It comes together quickly, the eggs are very different from the usual and it's a crowd-pleaser.
Brunch recipes are a safe topic too when it comes to food. And eggs.
And this dish called egg curry that involves homemade harissa and hard-boiled eggs that 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.
Breakfast all day long. Or brunch in my case, since my breakfast is coffee.
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.
This one today is probably a new idea. I saw it in David's blog and couldn't resist it. Maybe I was hungry? Or wanted to use that homemade harissa I had in the fridge? He posted a beef curry with a pic of the Burma cookbook opened in this recipe.
Homemade harissa paste
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?
The fried hard-boiled eggs are a fun thing to do, and they come together in no time, all blistered and golden.
The flavor is not very different, but there's a barely there crunch.
And the spicy tomato mix is perfect. Sort of huevos rancheros if you really need a comparison.
This would 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.
So my advice is to make and enjoy it now.
Just because it's a great, tasty, spicy, brunch dish.
PS: Leftovers are great over rice.
PrintEgg Curry with Homemade Harissa
This is a great brunch dish. Fried hard-boiled eggs are cooked in a spicy tomato sauce. It comes together quickly, the eggs are very different from the usual and it's a crowd-pleaser.
- Total Time: 25 minutes
- Yield: 2 servings
Ingredients
For the harissa:
- 2 oz. dried red chiles
- 4 garlic cloves (peeled)
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon salt
- Juice of ½ lemon
- ¼ cup olive oil
For the egg curry:
- 4 eggs (hard boiled)
- 4 tablespoons olive oil
- 1 Tbs sesame oil
- 2 small shallots, minced
- 2 tablespoons harissa (homemade or store-bought)
- 2 medium tomatoes
- 1 teaspoon worcestershire sauce
- 1 teaspoon ground turmeric
- Salt to taste
- Bread or toast, to serve
Instructions
For harissa:
- In boiling water, soak dried red chiles until soft, about 1 hour. Chop coarsely.
- In a clean 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.
- Put soaked 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 oil.
- Remove from the processor, add the lemon juice and transfer to a jar with a lid. Keep refrigerated.
For egg curry:
- In a pan or 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.
- To the same 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.
- Cut eggs in half and add to the skillet.
- Cook for a minute or two, and add a few tablespoons of water if needed to prevent tomato mixture from sticking to the bottom.
- Serve immediately with crusty bread.
Notes
Spiciness: you can use purchased harissa paste, harissa powder, or another type of spicy ingredient you like.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Brunch & Breakfast
- Method: Cooking
- Cuisine: International
Harissa recipe adapted from Food Wanderings and Wonderland Kitchen.
Curry adapted from Rasa Malaysia and David Lebovitz.
laurasmess.me says
This looks amazing Paula... just like all of your recipes! Harissa is a bit of an addiction for me. Ever since I discovered it a couple of years ago I've been eating it on everything. I love the idea of the fried eggs. Mmmmm! Thanks for sharing this xx
Liz Berg says
Such a gorgeous dish, Paula. So many new ideas...frying hardboiled eggs, making harissa... You're on fire, my friend!
Cocoa and Lavender says
First, I love poached eggs and especially on a baked potato. Like you and the rice, it is a childhood favorite and such powerful comfort food. The harissa is beautiful with the eggs - I have a question, though... what kind of dried chiles did you use? Were they chiles de Árbol? This is a plateful of YUM!
wp_vknotes_admin says
They're called red thai chiles here. Have no idea specifically what kind they are!
The Ninja Baker says
Egg and curry go together like Fred Astaire and Ginger Rogers! As always I learn so much from you, Paula. Now I know what harissa is =) And I am aware of fried hardboild eggs =)
P.s. Glad you like breakfast for dinner, too.
P.s. 2. Poached is my favorite, too...and it would lend itself perfectly to your yummy recipe =)
Guru Uru says
This egg is brilliant, I am not usually a fan but I need to try this 😀
Looks so delicious!
Cheers
CCU
Deb says
What a seductive egg recipe! I've never tried fried hard boiled eggs but will add this scrumptious recipe to my "to make" list. Recipes that suit morning, noon or night are keepers!
Alice @ Hip Foodie Mom says
FRIED hard boiled eggs?!!!! I LOVE this! OMG, totally going to try this . . looks delicious! My breakfast is coffee too. . by the way, are you still doing the lemon water? so I'll have to have this for lunch or dinner! 🙂
Karen (Back Road Journal) says
What a delicious brunch dish...very creative.
Nancy @ gottagetbaked says
Holy mother of yum, this is the most creative dish I've seen in a long time. You've seriously got me drooling over here, Paula. I love eggs so much, there aren't enough words for me to express my feelings. Whenever I want a quick 'n delicious meal, I make eggs. I'm definitely going to try frying hard boiled eggs. Look at that gorgeous golden crust!
Abbe@This is How I Cook says
Paula, so unique. We eat breakfast all day long! And my husband loves spicy. This will be given a try!
Kathy says
Looks wonderfully delicious, Paula! Sounds like an interesting dish!
Anne ~ Uni Homemaker says
I love eggs and curry together and this sounds absolutely wonderful Paula!
mimi rippee says
This looks unbelievably delicious!
Shulie Foodwanderings says
OMG you are too funny and not at all annoying, I say. Comparisons are welcome & btw I didn't see it coming, hard boiled and fried?! How brilliant! Is this something Argentinians do? A tradition of sorts or I got to double check the links....I have the book Burma & believe it or not I haven't cooked from it yet and it's been months. Now I must! Great post my friend! The food is mouthwatering!
Chef Di says
Fried hard boiled eggs? OMGoodness, you are amazing, Paula! Love this dish, and like you, I love breakfast all day, too!
Pachecopatty says
Paula-you make everything look so delicious! I think you've elevated eggs to a whole new level! Gorgeous photos of an inspired meal 😉
Christine @ 24 Carrot Kitchen says
This looks absolutely delicious! I like my eggs scrambled or poached also.
Julieta says
Great recipe!!! I have to try the eggs, perhaps I´ll eat them before I can make the curry.
Thanks Paula!!!
dentistvschef says
We used to called this as sambal in Indonesia....
lovely Paula!
Angie Schneider says
I think I still have a small jar of harissa sitting at the back of the fridge. The curry looks delish, Paula.