Ingredients:

  • 4 large eggs, hard-boiled and peeled
  • 1 tbsp neutral oil
  • 1/2 tsp turmeric powder
  • 2 tbsp ghee
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups cherry tomatoes, halved
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/4 cup full-fat coconut milk
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp lime juice

Instructions:

  1. Place eggs in a pot of cold water, bring to a boil, then simmer for 9 minutes. Immediately transfer to an ice bath to ensure easy peeling.
  2. Toss peeled eggs in a bowl with turmeric and a pinch of salt.
  3. Heat 1 tbsp neutral oil in a skillet over medium-high. Fry eggs for 2-3 minutes, rolling them until the surface is mahogany-colored and blistered. Remove and set aside.
  4. In the same pan, add ghee. Sauté diced onions until translucent and starting to brown at the edges (about 5 minutes).
  5. Stir in minced garlic and ginger; cook for 60 seconds until fragrant.
  6. Add curry powder, cumin, and cayenne. Stir constantly for 30 seconds to toast the spices.
  7. Add halved cherry tomatoes. Cook over medium heat, stirring occasionally, until the tomatoes soften and burst.
  8. Stir in water and salt. Simmer until the sauce thickens into a velvety reduction.
  9. Stir in coconut milk and return the seared eggs to the pan, coating them in the sauce.
  10. Finish by stirring in lime juice and garnishing with chopped fresh cilantro.