Egg curries are a popular dish in Indian cooking. You won’t usually find them in restaurants, but everyone I know who eats eggs has a version. I’d been craving one for a while, and the end of a long week when we needed to go to the grocery seemed like the perfect time to make it. I basically make two kinds, a coconut-milk based curry and a tomato curry. The usual way to prepare the eggs is to hard-boil them and then pierce them so that when you add them to the curry its flavors can infuse the whites.
This time I decided to do something different. I’d seen Janine and Robin talking about Shakshuka on Twitter, and when I looked up some recipes I realized it was very similar to my curries but with the eggs poached in the tomato sauce rather than boiled in advance. So I made the curry with my spice combination and then poached the eggs.
It was amazing. TheHusband wants to have it again very soon and he insisted I write down the recipe so that I wouldn’t forget it. Where better than at a blog where I already post recipes? So here it is.