I have always been a lover of all things eggs. Growing up, my father would make this egg dish that was just ‘the bomb!’ We called it egg stew and would always ask him to make it for us – especially when he was the one in charge of cooking.
This week I decided to recreate his recipe and make it my own.
I’m not sure how tasty it will be compared to his because that one had enough flavors wueh! (I’m even salivating). But we try, yes?
Okay, here we go:
What you need:
- Boiled Eggs
- Onion, Diced
- Tomatoes, grated
- Minced ginger
- Tomato paste
- Black pepper
- Oregano (this was never in his, but si we are owning ours?)
- Bay leaves
- His also had Royco and grated carrots
What to do:
Boil the eggs until hard-boiled. Peel and set aside. (Hard-boiled means 8-13 minutes).
In a sufuria, add the onions, ginger, and garlic. Cook these on low heat to avoid them burning.
Sautee until softened and fragrant. Add the tomatoes, tomato paste, and the bay leaves. Bay leaves add this unique taste that just makes the food perfect! It’s available in supermarkets.
Thereafter, add the spices, followed by some hot water, and let it simmer until everything combines and thickens. Oregano compliments the flavor of the food perfectly well too.
Once thickened, add the hard-boiled eggs. Allow this to simmer on low heat for a few minutes for all the flavors to combine. Very gently, scoop spoonfuls of the curry and douse over the eggs.
Once done, garnish with some dhania (literally just found out its Coriander) and serve.
This is not only filling but absolutely delicious when done the right way! Not sure how I did in comparison to dad’s, but I enjoyed it all the same.
See You Next Week!