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Eggs with tomato and coconut sauce

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Ingredients for 2 servings:

  • 6 eggs
  • 1 tbsp rapeseed oil for frying
  • 50 g onion(s)
  • 1 tbsp ginger root
  • 1 large garlic clove(s)
  • 250 g tomatoes, chopped (pelati)
  • 250 g coconut milk
  • 1 tsp, heaped vegetable stock powder
  • 1 tsp Thai curry powder
  • some Pul Biber

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, slightly spicy

Finely dice the onion and garlic. Finely chop the ginger root. Heat the oil and sauté the onions, garlic, and ginger. Deglaze everything with the pelati and coconut milk. Stir in the stock powder. Let everything simmer until the sauce becomes slightly thickened. Season the sauce with Thai curry powder, pul biber, and a little more stock powder, if desired. Hard-boil the eggs, peel them, and halve them. Place the eggs on top of the sauce and serve with mashed potatoes or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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