Egg-ceptionalFebruary 14, 2012
Ok, call off the dogs – we’re still here. Sorry for the huge lapse in posting – to be honest, we hadn’t tried any new recipes or any new restaurants for a while anyway, so you really haven’t missed much. But we now have a few new recipes to share, along with a review of a local eatery. And there was much rejoicing. So today’s recipe stems from a redesign of a Hannaford supermarket magazine recipe. Their dish contained okra, which we have never really cooked in the MHK, so I was looking forward to giving it a shot. But apparently – and maybe it was just me, I don’t know – okra goes bad in four days. I had it in a plastic bag in the fridge and when I pulled it out, it had white gunk (technical foodie term) all over it. Disappointment set in, but we rebounded magnificently. The original dish seemed Indian in nature, but without any typical Indian spice. Years ago in California, we had eaten an egg curry dish at an Indian place, so we decided to substitute eggs for the okra, and added some garam masala (very typical Indian spice blend). The result was terrific. The flavors of the onion, garlic, and hot peppers soak into the tomatoes and broth, and the eggs provide a nice texture (plus they soak up the bright flavors too). Serve this over rice with some naan too. Enjoy!
Spicy Tomatoes with Egg
1 tablespoon olive oil
1 small onion, minced
1 medium red Fresno or jalapeno chili, seeded and minced
2 cloves garlic, minced
1 each (28 oz.) can diced tomatoes, drained
1/2 cup low-sodium vegetable broth
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 tsp. garam masala
4 eggs, beaten
2 tablespoons chopped fresh cilantro
Heat oil in a large saucepan over medium heat until hot. Add onion, peppers, and garlic. Cook 5 minutes, stirring frequently. Add tomatoes, broth, sugar, salt, and cayenne. Stir well. Bring to a boil over high heat. Reduce heat to medium low and simmer about 5 minutes. Meanwhile, cook the eggs in a separate pan until just cooked through. Place eggs into the saucepan, stir to combine and cook for one minute. Remove from heat, stir in cilantro. Serve over rice. Eat!