Egg Curry

Ingredients 

• 1 onion, thinly sliced (optional)
• 1 Tbsp butter and coconut oil each
• 1 tsp cumin
• Grated fresh ginger
• 1 pinch ground cinnamon
• 4 cardamom pods (remove seeds and crush seeds) or 1/4 tsp of cardamom powder
• Pinch Korean or other mild chili powder
• 1 can diced tomatoes
• 2 Tbsp coconut milk or more
• 1 tsp garam masala
• 6 eggs
• Handful fresh herbs—mint, basil, and/or cilantro, finely chopped
• Salt to taste
• Lime or lemon wedges for garnish

Directions

1. Sauté thinly sliced onion, if used,  in butter and coconut oil until golden at the edges (use high heat and keep the onion moving so it doesn’t burn). Add grated fresh ginger, ground cumin and cinnamon, crushed cardamom seeds or powder, and then chili. Toast the ginger and spices for a few minutes, then add diced tomatoes and coconut milk. Let it all simmer, seasoning with salt and more spices as you go, until the oil separates out (20 to 30 minutes). Thin with more coconut milk if needed to make a sauce and reheat. Stir in garam masala just before serving.
2. Steam eggs: bring water to vigorous boil; lower eggs in steamer basket; Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 11 minutes for a yolk that is just barely firm all the way through. If you have an air fryer, you may also cook them on a wire rack at 250 degrees for 16 minutes.
   Remove with slotted spoon. Cool until eggs can be handled. Do not shock them in an ice bath after cooking; this makes them more difficult to peel. Time is for refrigerated eggs. Reduce cooking time by 1 minute if using room-temperature eggs. Cut eggs in half lengthwise and spoon the sauce over the eggs and top with minced mint, basil or cilantro, and a generous squeeze of lemon or lime, and some more salt and more chili if needed.
   Enjoy with rice or toast.
3. MONASTICS: Leave out onion, substitute with celery.
4. Sauce may be served separately from eggs

4 Servings.