Servings: 6 | Preparation time: 15 minutes | Cooking time: 30 minutes
Ingredients
- 6 hard-boiled eggs, peeled
- 2 tbsp vegetable oil
- ½ cup onion, sliced
- 1 tsp garlic, minced
- 2 tbsp Cool Runnings curry powder
- 1 lb potatoes, peeled and chopped
- ½ cup tomatoes, chopped
- 1 tsp salt
- ¼ tsp black pepper or hot pepper
- 1 cup water
Directions
1. Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the hard-boiled eggs and fry until lightly browned on all sides. Remove the eggs and set aside.
2. In the same pan, sauté the sliced onion and minced garlic for about 1 minute, or until fragrant.
3. In a small bowl, mix the curry powder with ¼ cup of the water to form a smooth paste. Add the curry mixture to the pan and cook for 1 minute, stirring continuously to bring out the flavours.
4. Add the potatoes, chopped tomatoes, salt, black pepper (or hot pepper), and the remaining water. Stir well to coat everything in the curry sauce.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the potatoes are tender.
6. Return the fried eggs to the pan and gently stir to coat them in the curry sauce. Cook for another minute to heat through.
7. Taste and adjust the seasoning if needed. Serve hot with rice, roti, or your favourite side.