Hard-Boiled Eggs

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Hard-Boiled EggsThis is an awesome recipe (I vividly remember the first time someone made it for me), but it’s also a concept that can quickly turn almost any sauce into a meal (see the list on page 538 for more ideas). Similar to poaching eggs in sauce (see page 525), this requires even less effort; the individual ingredients can be prepped ahead of time. And it’s a great alternative for people who don’t like poached eggs.
To bulk this up, add 2 to 3 cups chopped mixed vegetables like carrots, green beans, potatoes, zucchini, cauliflower, and/or eggplant, along with ½ cup water, to the sauce. Simmer until the vegetables are almost done, then add the hard-boiled eggs. Serve with White Rice (page 367) or Stuck-Pot Rice with Potato Crust (page 381).

  • Yield: 4 Servings
  • Total Time: 30 Minutes


  • 8 Hard-Boiled Eggs (page 521)
  • 2 tablespoons good-quality vegetable oil
  • 1 cup chopped scallions
  • 2 tablespoons curry powder (to make your own, see page 649)
  • Salt and pepper
  • 2 cups chopped fresh tomatoes (about 1), or drained
  • chopped canned
  • 1 cup coconut milk (to make your own, see page 304)
  • Chopped fresh cilantro for garnish
How to Make It
  1. Peel the eggs and set them aside to come to room temperature if cold.
  2. Put the oil in a large, deep skillet over medium-high heat. Add the scallions and cook, stirring frequently, until soft, about a minute. Stir in the curry powder and sprinkle with salt and pepper. When the spices are fragrant, add the tomatoes and coconut milk. Bring to a boil, then lower the heat so that it bubbles assertively. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes.
  3. When the sauce is ready, add the eggs and cook, stirring once or twice, until the eggs are heated through, about 5 minutes. Taste and adjust the seasoning, garnish with cilantro, and serve.
  4. HARD-BOILED EGGS IN RED CURRY STEW For a Thai flavor that’s great with Sticky Rice (page 370): Omit the scallions, curry powder, and tomatoes. Use 2 cups coconut milk, and add 3 cups or so chopped mixed vegetables like red or yellow bell peppers, green beans, carrots, eggplant, or potatoes. Put a pan over medium-high heat, add about 2 tablespoons oil, and cook the vegetables until just tender. Add ¼ cup Red Curry Paste (page 666), stir well, then add the coconut milk. Proceed with Step 3.
  5. POACHED EGGS IN TOMATO CURRY SAUCE Use this technique for any of the sauces in this recipe: Omit the hard-boiled eggs. When the sauce is ready, add another ½ cup water or stock and adjust the heat so that the mixture bubbles gently. One at a time, carefully crack 8 eggs into a saucer and slide into the sauce. When all the eggs are in, cover the pan tightly and cook until the eggs are done to your liking, anywhere from 3 to 7 minutes. To serve, scoop each egg out with a little of the sauce.
  6. SHAKSHUKA Use olive oil instead of vegetable oil and thinly sliced onion in place of the scallions; cook time for them will be a bit longer, 3 to 5 minutes. Replace the curry powder with 1 tablespoon paprika and 1 teaspoon each ground cumin and coriander. Replace the coconut milk with 3 cups chopped fresh or canned tomatoes (no need to drain). Proceed with the above variation, poaching the eggs in the sauce.

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