This is a delicious quick and easy sauce which I make in a small saucepan. You can vary the heat by using a hotter curry powder or a couple of pinches of dried chili flakes.
My Curried Eggs
What you’ll need
1 medium onion, finely chopped
1 fat clove garlic, finely chopped
1 Tbs Mild & Spicy Curry Powder
250ml chicken stock
½ tin each of Italian Diced Tomato and Coconut Milk
Sea salt and freshly ground black pepper
5 hardboiled eggs
What you’ll do
In a medium sized saucepan heat the oil and over medium heat fry the onion until it is turning golden. Add the garlic and stir fry for a short while. Add the curry powder, turn down the heat and allow to bloom so that the aromas stat coming off. Add the stock, tomato and coconut milk. Season with the sea salt and freshly ground black pepper. Allow to simmer for a while – about 15 to 20 minutes – over low heat with the lid slightly askance on the saucepan. Boil the eggs, plunge into iced water to stop the cooking and prevent a blue ridge to the yolks. In the meantime, put the a-maizing-pap in a saucepan of simmering water for 10 minutes.
When ready to serve, slit the covering of the pap, slice onto a heated plate. Place the eggs on top and spoon over the sauce. Heat in the microwave for a couple of minutes to heat the eggs.
Read more about a-maize-zing-pap – CLICK HERE
This is not a sponsored post