North Indian Egg Curry

Ingredients:

4 large or extra large eggs, hard-boiled

1 tablespoon vegetable oil

1 teaspoon cumin seed

1 medium yellow onion, finely chopped

3-inch piece cassia bark or cinnamon stick, broken in half

2 teaspoons ground coriander or coriander seed, toasted and pounded

1/2 teaspoon dried red pepper flakes

1/2 teaspoon ground turmeric

2 cloves garlic, thinly sliced

About 1/2 teaspoon salt

2 medium or 1 large ripe tomato, pureed (about 3/4 cup)

1 cup water

1 tablespoon coarsely chopped cilantro leaves

Method:

Peel the eggs and let them soak in water to cover while you prepare the sauce. This soaking seems to prevent the whites from getting too rubbery. Set aside. In a medium skillet or wide, shallow pan, heat the oil over medium-high heat. Add the cumin seed and cook, stirring, for about 15 seconds, until slightly darkened and fragrant. Add the onion and cinnamon. Cook, stirring frequently, for about 6 minutes, until the onion has taken on a bit of brown. Add the coriander, red pepper flakes, turmeric, garlic, and salt. Continue cooking for about 2 minutes, until the garlic has lightly fried and aromatic. Lower the heat as needed to coax the cooking. Add the tomato and cooking for 3 to 5 minutes, stirring, until it no longer smells raw. Add the water, bring to a boil. Lower the heat to low, cover, and gently simmer for 5 minutes to develop the flavor. Meanwhile, drain the eggs, pat them dry, then halved each lengthwise. When the sauce has finished simmering, uncover and slide the eggs in, cut side up. Increase the heat to medium-low and simmer the eggs, spooning sauce on the top, until the eggs are hot. Adjust the heat as necessary. The sauce should cook down and thicken a bit during this final stage. Transfer the eggs and sauce to individual serving dishes or a communal dish. Garnish with the cilantro and serve immediately.