Filed Under: coconut milk, curry, easy, eggs, Quick, tomatoes

Hard-Boiled Eggs in Quick Tomato Curry Sauce

Hard-Boiled Eggs in Quick Tomato Curry Sauce is super easy to cook up!Most of the ingredients are easily available in your pantry. What are you waiting for?

November 13th, 2017

From How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition , by Mark Bittman

This Hard-Boiled Eggs in Quick Tomato Curry Sauce is similar to poached eggs in sauce but requires even less effort.
4 servings
Cook Time
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.
  1. 8 Hard-Boiled Eggs

  2. 2 tablespoons good-quality vegetable oil

  3. 1 cup chopped scallions

  4. 2 tablespoons curry powder

  5. Salt and pepper

  6. 2 cups chopped fresh tomatoes (about 1), or drained chopped canned

  7. 1 cup coconut milk

  8. Chopped fresh cilantro for garnish

Hard-Boiled Eggs in Quick Tomato Curry Sauce
Mark Bittman

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