This recipe comes from a wonderful Indian cookbook called 5 Spices, 50 Dishes. The five spices are cumin, coriander, turmeric, cayenne, and black mustard seeds. They are the basis for a lot of delicious Indian recipes. This recipe uses four out of the five spices and they are all easy to find in any supermarket.
Onion and Yogurt Egg Curry
4 Tablespoons vegetable oil
1 medium to large onion, minced
2 teaspoons ground coriander
1 Tablespoon grated ginger
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground turmeric
¼ – ½ teaspoon cayenne (it will be pretty darn hot with ½ teaspoon)
1 cup low-fat yogurt, whisked to break up lumps
1 cup water
1 teaspoon kosher salt
¼ teaspoon sugar
non-stick cooking spray
8 hard-boiled eggs, peeled and halved the long way
Heat the oil in a large skillet over medium heat. Add the onion and sauté until the onions are dark brown. This will take a while, about 15-20 minutes. You may need to reduce the heat to medium-low to keep the onions from burning. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne. Cook for a few minutes, stirring often to keep the spices from burning. Turn the heat to low. Whisk the yogurt into onions and simmer for 5 minutes. Stir in the water, salt, and sugar. Continue simmering the sauce while you fry the eggs.
Spray a large skillet, preferably non-stick, with cooking spray. Fry the egg halves, yolk side down until they start to brown. This helps to seal the yolk to the white so the eggs don’t break apart in the sauce. Carefully place the eggs in the sauce and cook for a couple of minutes. Serve with hot naan or rice.
Recipe adapted from 5 Spices, 50 Dishes by Ruta Kahate, Chronicle Books, 2007.