A Cape Malay dish from South Africa, curry eggs pair hard-boiled eggs with a spiced tomato sauce. Served without a starchy side, they are a low-carb dish that can easily be scaled up for a crowd.
Boil the eggs for 10 minutes, then immediately transfer them to ice water to cool before peeling.
Saute the onion and crushed garlic in oil. Add the curry powder and cook for 2 minutes, then stir in the grated tomato and cook for 15 minutes.
Add the coconut milk and salt, then simmer for 10 more minutes to thicken the sauce.
Add the peeled eggs to the sauce and heat for 8 minutes without bringing it to a boil, then serve.
Transfer the eggs to ice water as soon as they are done boiling, or they will be difficult to peel. Do not burn the curry powder while toasting it in the oil; burnt curry will make the whole sauce bitter. Allergen: contains eggs.
Yumurtaları haşladıktan sonra buzlu suya almayı unuttum, kabukları soyarken neredeyse yarısı parçalanıp dağıldı ve sunumu tamamen berbat etti; bir dahaki sefere bu adımı asla atlamayacağım.
Köri tozunu kavururken telefona baktım ve fazla bekletip yaktım, sos acılaşıp tüm tencereye o kötü tat sindi; tarifteki 2 dakikayı gerçekten sıkı tutmak gerekiyormuş, gözünüzü ayırmayın.
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