Spicy curries make a great vehicle for hard-boiled eggs, and this is one of my favorites, cooked in a simple but delicious tomato and yogurt curry sauce that I've adapted from Madhur Jaffrey in her book "World Vegetarian". The beginning part of the sauce is a delight to make, done in a quick tossing of seeds, curry leaves, shallot, ginger and garlic one after the other into hot oil, just long enough to sizzle and release their wonderful essences and aromas.
Eggs in a Creamy Tomato Curry Sauce
2 tablespoons ghee or peanut oil
1 teaspoon cumin seeds
small handful fresh or dried curry leaves
1 shallot, minced
1-inch piece fresh ginger, minced or grated
1 clove garlic, crushed
2 medium tomatoes, seeded and diced
2 - 3 fresh green chilies, seeded and minced
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1 cup plain yogurt, whisked
small handful fresh parsley, chopped
1 teaspoon sea salt, or to taste
fresh ground black pepper
Place the eggs in a saucepan and add enough water to cover. Bring to a gentle boil and simmer for 5 minutes. Remove the eggs from the pan and set aside to cool. When cool, peel off the shells and cut lengthwise into halves.
Heat the ghee or oil in a non-stick pan over medium-high heat. When hot, toss in the cumin seeds and let sizzle for a few seconds. Stir in the curry leaves, and then add the shallots. Stir for 1 minute, then add the ginger and garlic and stir for a few seconds. Stir in the tomatoes, chilies and spices and cook for 1 minute. Turn the heat to low, cover, and simmer for 10 minutes.
Stir in the whisked yogurt and most of the parsley. Bring to a simmer and cook uncovered for 2 minutes, stirring occasionally. Season with salt and fresh ground black pepper. Now add the eggs and cook in the sauce for another minute, turning the eggs occasionally.
Serve eggs hot with sauce spooned over top and garnished with the remaining parsley.