Egg Curry (with tomato sauce and 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.
Servings 2 servings
Ingredients
- 4 tablespoons olive oil
- 1 tablespoon sesame oil
- 4 eggs hard-boiled
- 2 small shallots minced (or a mix of garlic and onions)
- 2 tablespoons harissa homemade paste or store-bought harissa paste or harissa powder
- ¾ teaspoon salt or to taste
- 2 cups crushed tomatoes canned or fresh (peeled)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground cumin
- ½ teaspoon coriander seeds
- ⅛ teaspoon black pepper or to taste
- bread or toast to serve
Instructions
- In a pan or skillet, heat 4 tablespoons olive oil and 1 tablespoon sesame oil.
- Add the 4 eggs, peeled and hard-boiled, and brown on all sides. Use tongs to help you in this. Transfer to plate and reserve.
- To the same skillet, add 2 small shallots, minced and 2 tablespoons harissa.
- Season with ¾ teaspoon salt , or to taste, and cook for a minute or two, until softened.
- Add 2 cups crushed tomatoes and cook for 2 minutes.
- Add 1 teaspoon Worcestershire sauce, ¼ teaspoon ground cumin and ½ teaspoon coriander seeds and ⅛ teaspoon black pepper. Cook until the sauce is chunky. Taste it and adjust salt and seasonings. If needed, add a few tablespoons of water (or coconut milk) to thin the sauce.
- Add the blistered eggs to the skillet. Cook for a minute or two.
- Cut eggs in half and serve immediately with sauce and crusty bread or toast.
Notes
Instead of harissa, you can use a mix of chopped red chilies or red chili powder, turmeric, coriander, garlic, cumin and cayenne pepper.
Spice variations: add cinnamon for a sweeter note or minced ginger to make it sharper. Experiment with small amounts and make it your own.
