Hard boiled eggs, cracked and peeled, and fried. I don't get why we don't do this more often. Genius and delicious.
I went to a San Francisco classic, Burma Superstar, recently and ordered pretty much a clone of this dish. I was so obsessed with it I set out to recreate it. I think I got pretty dang close! —Brussels Sprouts for Breakfast
yellow onion (diced)
cloves garlic (minced)
freshly grated ginger
Thai chilies (thinly sliced)
pieces fresh okra (stem trimmed, halved)
1 28 ounces
can fire roasted tomatoes
grapeseed or vegetable oil
fresh cilantro for serving
In This Recipe
Start with the eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil and let boil for 7 minutes. Remove, drain and drop into ice cold water to stop the cooking. Let cool for about 5 minutes. Carefully crack and peel the eggs. Try not to destroy the eggs.
Heat a large frying pan with high sides over medium to medium-high heat. Add grapeseed or vegetable oil until hot. Drop in hardboiled eggs. Fry on all sides, as best you can, for 4-5 minutes, until skin is blistered and brown. Remove to a plate and set aside.
Drain all but about 1 1/2 tbsp oil, and lower heat to medium. Add onion, garlic, ginger, chilies, turmeric and some salt. Saute for about 5 minutes, until onions are soft. Add tomato paste, mix and cook for another 3 minutes. Add the curry powder and cook for another 2 minutes.
Now mix in the okra bits, can of roasted tomatoes and a dash of salt. Stir to combine and then add the fish sauce. Let simmer for 10 minutes.
Cut eggs in half and drop into the curry. Let cook for just 3-4 minutes, enough time for the eggs to warm up. Serve with fresh cilantro and rice.