From South Africa's Cape Malay kitchen, this dish coats hard-boiled eggs in a curry-spiced tomato sauce. Served without rice it stays low-carb, and the recipe scales up easily for a crowd.
Boil the eggs in simmering water for 10 minutes, then transfer straight to iced water to cool before peeling.
Sauté the onion and crushed garlic, add the curry powder and toast for 2 minutes, then stir in the grated tomato and cook for 15 minutes.
Add the coconut milk and salt, and simmer for 10 more minutes to thicken the sauce.
Add the peeled eggs to the sauce and warm through for 8 minutes without boiling before serving.
Transfer the eggs to iced water right after boiling, or the shells will be hard to peel. Toast the curry powder in oil carefully — if it burns, it turns the whole sauce bitter. Allergens: contains egg.
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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