This 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
- Peel the eggs and set them aside to come to room temperature if cold.
- 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.
- 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.
- 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.
- 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.
- 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.