"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Curried Eggs Recipe

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This recipe for Curried Eggs, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa and Adam Small


4 tsp vegetable oil
1 shallot, minced
1 garlic clove, crushed
2 tbsp grated fresh ginger
1 can (28 oz) chopped tomatoes with juice
2 sm green chilies, jalapeņo or serrano, finely chopped, plus more for garnish
2 tsp ground turmeric
1/2 tsp ground cumin
3 sprigs cilantro, finely chopped, plus more for garnish
coarse salt and freshly ground pepper
5 large eggs

Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add tomatoes and their juices, chilies, turmeric, cumin, and chopped cilantro. Season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft and sauce has thickened, about 15 minutes.
Break 1 egg into a small bowl; slide onto tomato sauce. Repeat with remaining eggs, arranging them around skillet. Cover and cook until egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper and garnish with chilies and cilantro. Serve hot.




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