Curried Eggs by a Canadian

Passport & Plate - Curried Eggs

Ingredients
1 Tblsp neutral oil
1 c onions, roughly chopped
1 c red/orange peppers, roughly chopped
1 c zucchini, roughly chopped
1 inch fresh ginger, minced
1/2 Tblsp curry powder
26 oz stewed tomatoes
6 eggs

 

How to prepare this recipe
In a hot pan heat oil. Saute onions until beginning to soften, add peppers and ginger and continue to cook for 5 minutes. Add zucchini and saute for 3 minutes. Add curry powder and stir in. Add tomatoes. Mix thoroughly and let gently simmer for 30 minutes.

when ready, make little wells for eggs and crack eggs into wells. Cover with a lid and let poach for 4-7 minutes (depending on how well done you prefer the eggs.)

Serve with bacon and toast!

 

The story behind this recipe
While I was living in Seoul a good friend used to make a version of this for Sunday brunch - not typical Korean food but one of my most memorable dishes!