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Yum! This is a recipe I found on Pinterest that really caught my eye. During the spring and early summer our chickens work overtime laying us lots of eggs. Finding ways to enjoy these eggs is always my goal.

The inspiration recipe is Punjabi Egg Curry from My Heart Beats. At that post she links to another egg curry recipe. I combined the two and added my own twists for our dish. I do use items from our food storage to make the curry which works well for me.

Another wonderful thing about this dish is how quickly it goes together. I often have hard boiled eggs in the fridge making this almost fast food. 😉  Add or subtract the amount of eggs to allow two (or even three) per person. The sauce is great reheated.

Egg Curry

3 tablespoons coconut oil
1 small onion (or rehydrated onion to equal 1/4 cup)
1 tablespoon ginger powder
2 teaspoons cumin seed
1/4 cup water, divided
1 1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
2 teaspoons coriander powder
1 teaspoon paprika
1 teaspoon garam marsala (I’ve left this out before and it’s still great)
1 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1 can diced tomatoes
1 can coconut milk
Salt and pepper to taste
10 eggs, hard boiled and peeled

Saute onions in oil until soft. Add ginger and stir. Add about a tablespoon of water and stir then add garlic powder. Add another tablespoon or so of water to make a gravy. Then add all spices plus a little salt (maybe a teaspoon) stir to combine and add remaining water. Let cook for a minute or two to blend.  Add tomatoes and coconut milk. Let simmer 15 minutes. Salt and pepper to taste. At the end of the simmer time, add the eggs. Let simmer an additional 5 minutes.

Serve with rice (we like Basmati) and green salad.


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