Name: Authentic Spanish Huevos al Curry: Curried Eggs in Tomato Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 large eggs; 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 teaspoon ground curry powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground cumin; 1 (15-ounce) can crushed tomatoes; 1/2 cup chicken or vegetable broth; 1/2 teaspoon sugar; Salt and black pepper, to taste; 2 tablespoons chopped fresh parsley (for garnish)

From craving to table

Instructions

1
Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Cool under cold running water, then peel and halve the eggs.
2
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
3
Add garlic and diced red bell pepper. Sauté for another 3-4 minutes until the peppers soften.
4
Stir in curry powder, smoked paprika, and cumin. Cook for 1 minute until fragrant.
5
Pour in crushed tomatoes, broth, sugar, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
6
Nestle the halved eggs into the sauce, cut-side up. Simmer for 5 more minutes to heat the eggs through.
7
Sprinkle with fresh parsley and serve hot with crusty bread or over steamed rice.

Authentic Spanish Huevos al Curry: Curried Eggs in Tomato Sauce

Instructions

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