Love this simple tomatoey egg curry. I was actually thinking about making a Burmese egg curry from Naomi Duguid’s Burma: Rivers of Flavor but there are so few ingredients, a main one being fish sauce, so I made an Indian version with cumin powder instead. There are also more onions in this (rather than a few shallots). The simplicity and tomatoey-ness is similar
I used both fresh tomatoes for texture and freshness and canned crushed for tomatoey richness. If your tomatoes are out of control red and juicy just add another tomato instead of the canned crushed tomatoes. Using just canned tomatoes would probably work, but the taste would be quite different than this recipe. Canned tomatoes don’t break down the same way.
1 1/2 tablespoons olive oil
1 onion chopped
3 garlic cloves chopped
2 green chilis sliced lengthwise
3 tomatoes chopped
1/4 cup canned crushed tomatoes
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon cumin powder
Boil eggs, let cool, peel, and slice into halves (I usually bring to a boil with the lid on then turn off for 10 minutes, then run under cold water before peeling).
Meanwhile heat oil in a saute pan and saute onions until translucent adding the garlic and green chilis part way through cooking.
Add the tomatoes, crushed tomatoes, turmeric, chili powder, cumin and salt, and cook until the tomatoes soften. If your tomatoes aren’t very wet, add a little water for more curry.
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