Eggs Tikka

Time to Cook: 
30 minute
Time to Prepare: 
10 minutes
Number of Servings: 
4
Learn More About This Recipe +

Need something easy and full of spice for dinner? With a can of tomatoes, a jar of curry paste and some eggs, you're on your way! The sauce is spicy without a lot of heat and using Patak's tikka curry paste makes things quick and easy. The great thing is, you can adjust the heat of the sauce just by adding or omitting a chili or two. Add a little cumin spiced rice and some warm naan on the side for a satisfying lunch or dinner.

When purchasing ingredients, keep in mind that not all canned tomatoes are the same; some are packed in a thick, full of flavour tomato sauce, while others are more watery. I prefer Cortina brand, but honestly any Italian brand is well worth it. If you can't find one and the sauce seems a little watery, a tablespoon or two of tomato paste will thicken things up nicely.

 

 

 

 

Spice up your weeknight with a quick egg curry.

Ingredients

4 large eggs

1/2 large onion, minced

1 tbsp fresh ginger, minced

3 cloves garlic, minced

1/4 cup minced cilantro stalks

1/4 cup Patak's tikka curry paste

28 oz can diced tomatoes

1 bird chili pepper (optional)

Rice:

1 cup basmati rice

1 tsp cumin seeds

2/3 cup frozen peas


Directions

1. Hard boil the eggs, then set aside. In a small pot, measure the rice and cumin seeds, then top with 2 cups of water. Place on a stove burner, cover tightly with a lid,  then turn the heat to medium high. Bring to a boil before reducing the heat to low and cooking for 20 minutes. Once the rice is cooked, remove from the heat and stir in the frozen peas, then place the lid back on the pot and set the whole thing aside until needed.

eggs tikka

2. Meanwhile, in a large, deep skillet over medium heat, saute the cilantro stalks, onion, ginger, chili and garlic in a small amount of oil until the onion is cooked through and translucent. Watch carefully; you don't want the garlic to brown or burn and become bitter. If the pan seems to hot, turn the temperature down.

3. Add the curry paste and continue to stir, cooking for a minute or two. Stir in the tomatoes. Turn the heat up to high until the mixture is bubbling, then reduce the heat to low and simmer for 20-25 minutes until it's thickened.

4.Peel the hard boiled eggs and slice them in half. Nestle them into the sauce without stirring it too much.

5. Serve with the Indian rice, warm naan bread and a sprinkle of fresh cilantro. Dig in!