Egg Curry with Tomatoes and Cilantro

Ingredients

• •1 tablespoon coriander seeds
• •2 teaspoons cumin seeds
• •2 tablespoons vegetable oil
• •1 whole onion
• •1 piece ginger
• •4 cloves garlic
• •½ teaspoon ground turmeric
• •¼ teaspoon cayenne pepper
• •2 medium russet potatoes
• •1 can diced tomatoes
• •1½ teaspoons kosher salt
• •8 whole hard-boiled eggs
• •¼ cup cilantro
• •¼ cup plain yogurt
• •1 serving basmati rice
• •1 piece spice mill

Cooking Instructions

1. 1.

   Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.

   5 min

2. 2.

   Heat 1 Tbsp. oil in a large skillet over medium-high. Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute. Add potatoes and remaining 1 Tbsp. oil and toss to coat. Add 1/2 cup water and scrape up any bits in bottom of skillet. Stir in tomatoes and their juices and salt. Bring to a simmer, breaking up tomatoes with a wooden spoon. Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20-25 minutes.

   35 min

3. 3.

   Stir to combine (it's okay, and kind of preferred, if some of the potatoes get a little smashed here). Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes. Divide curry among bowls and top with cilantro and yogurt. Serve with rice or naan.

   10 min