Curried Eggs


Servings: 4-6
  • 6 eggs
  • 4 tablespoons unsalted butter
  • 1 medium onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 2 tablespoons curry powder
  • 2 tablespoons tomato paste
  • 3⁄4 cup water
  • 1 tablespoon lemon juice
  • salt & freshly ground black pepper, to taste
  • 1 lemon, zest of
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
  • Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
  • Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
  • Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
  • Add lemon zest and parsley. Stir again and serve while hot.