Curried Eggs

6 September 2017

How about CURRIED EGGS for supper on MEATLESS MONDAY? Have a super week, everyone! Egg Curry with Cherry Tomatoes

Serves 4

INGREDIENTS:

• 8 large FEATHERS FARM eggs
• 2 tablespoons sunflower oil
• 1 small onion, finely diced
• 1 clove garlic, crushed
• 1/4 teaspoon fresh ginger
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon garam masala
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cayenne pepper
• 500g cherry tomatoes, sliced in half
• Salt, to taste
• Small handful fresh cilantro, chopped, to garnish
• Rice, to serve

METHOD:

Place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat, cover, and let stand for 10 minutes to hard-boil. Transfer to a bowl of cold ice water to cool, then peel the eggs and slice them in half.

Warm the oil in a heavy sauté pan over medium heat, and add the onion. Fry gently for 5 minutes, until softened, then add the garlic and ginger. Sauté for 30 seconds, until the garlic is fragrant. Add the turmeric, garam masala, coriander, cumin, and cayenne pepper. Stir together for 2 minutes, then tip in the halved cherry tomatoes. Cook together, for about 7 minutes, until the tomatoes begin to wilt and release their juices. Season with salt to taste. Gently lower the eggs into the cherry tomato sauce, and stir carefully.

Garnish with fresh cilantro, and serve with rice. RECIPE & PICTURE CREDIT: kitchen.com