From craving to table
Instructions
- 1
Step 1: Heat vegetable oil in a large skillet over medium heat.
- 2
Step 2: Add chopped onions and sauté until translucent, about 3-4 minutes.
- 3
Step 3: Stir in minced garlic and cook for another 1 minute until fragrant.
- 4
Step 4: Add diced tomatoes and bell pepper to the skillet, and cook for 5-6 minutes until the vegetables are softened.
- 5
Step 5: Sprinkle cumin, coriander, turmeric, and chili powder over the vegetables, stirring well to combine.
- 6
Step 6: Pour in coconut milk, season with salt and pepper, and bring the mixture to a gentle simmer.
- 7
Step 7: Gently crack the eggs into the curry, spacing them evenly. Cover the skillet and let the eggs cook to your desired doneness, about 5-7 minutes for soft yolks.
- 8
Step 8: Remove the skillet from heat, garnish with cilantro leaves, and serve the Mexican egg curry hot over steamed rice.