This Hard-Boiled Eggs in Quick Tomato Curry Sauce is similar to poached eggs in sauce but requires even less effort.
30 minutes with cooked eggs
- 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.
8 Hard-Boiled Eggs
2 tablespoons good-quality vegetable oil
1 cup chopped scallions
2 tablespoons curry powder
Salt and pepper
2 cups chopped fresh tomatoes (about 1), or drained chopped canned
1 cup coconut milk
Chopped fresh cilantro for garnish