Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Hard-Boiled Eggs in Tomato Curry
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- #121942
Eggs with spicy tomato curry makes a fantastic light lunch, especially when paired with warm crusty bread or pita. This brilliant vegetarian dish proves that eggs don't just belong with breakfast.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons vegetable oil
1 medium onion
1 piece (1 inch size) fresh ginger
OR
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/2 teaspoon garam masala
2 cloves garlic
1 serrano chile
1 cup chopped canned tomatoes and their juices
1/2 cup half and half
1/2 cup chicken stock or water
salt and pepper
4 hard-boiled eggs
directions
Heat oil over a high flame in a wok. Peel onion and thinly slice. Add to the oil and saute for about three minutes until lightly browned.
Peel and mince fresh ginger and add to onions (or ground ginger) along with coriander, and garam masala. Saute for 1 minute.
Mince garlic and chili and add to wok then saute for another minute. Add tomatoes, half and half, and stock or water. Bring mixture to a simmer and reduce heat to medium. Stir in salt and pepper and let simmer for 5 minutes.
Meanwhile peel the boiled eggs and slice in half lengthwise. After sauce has simmered for 5 minutes, add eggs in a single layer, cut side up. Put a lid on the wok and let simmer for five minutes.
Spoon sauce over the cut side and let simmer for another five minutes. Transfer the eggs and sauce to a platter and garnish with cilantro.
Serve with rice or potatoes and a crisp vegetable like green beans.
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