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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! —Brussels Sprouts for Breakfast
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
- fresh cilantro for serving
- 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.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner