Burmese Egg and Okra Curry

By • November 19, 2014 2 Comments

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Author Notes: 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!
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Makes 4 servings

  • 4 large eggs
  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon freshly grated ginger
  • 2 Thai chilies (thinly sliced)
  • 1/2 teaspoon turmeric
  • 2 tablespoons tomato paste
  • 1 tablespoon curry powder
  • 15-20 pieces fresh okra (stem trimmed, halved)
  • 1 28 ounces can fire roasted tomatoes
  • 1 tablespoon fish sauce
  • 1/4 cup grapeseed or vegetable oil
  • salt
  • fresh cilantro for serving
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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