From craving to table
Instructions
- 1
Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat, simmer for 9 minutes, then transfer eggs to ice water. Peel and set aside.
- 2
Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- 3
Stir in garlic, ginger, and bell pepper. Cook for 2-3 minutes until fragrant.
- 4
Add curry powder and smoked paprika, stirring for 1 minute.
- 5
Add diced tomatoes (with juice) and chicken broth. Bring to a simmer, cook for 8 minutes until slightly thickened.
- 6
Stir in salt, black pepper, and heavy cream. Simmer for 2 minutes.
- 7
Cut peeled eggs in half and gently nestle them in the sauce. Spoon sauce over eggs and simmer for 2 more minutes.
- 8
Garnish with fresh cilantro if desired. Serve hot over rice or with bread.