Burmese Egg Curry (ကြက်ဥဟင်း)

This is one of my go-to curries when I am in Myanmar. For me, it is Burmese comfort food. I like it because it is nice to have a curry with protein that isn’t always meat. It has also been a staple dinner in our household because it is easy to make, flavorful, cheap, and re-heats super well for leftovers the next day. It also only uses basic household ingredients so it is often something that I can whip together when I haven’t really meal planned.

In Myanmar, egg curry is traditionally made with duck eggs, but I use chicken eggs because that’s what readily available at my grocery store and also in my fridge. If you do travel to Myanmar in the future, my pro-tip is to only eat curry in the morning or for lunch unless you go to a fancy, expensive restaurant where you know that they are cooking everything to order (although I am not sure I would splurge at such a place on egg curry….). This is because curries are typically prepared and cooked early in the morning and served throughout the day until they run out. This is also why I would always suggest going somewhere for lunch before noon if you can. Otherwise, you run the risk that some curries will be finished for the day. With all that said, if you eat a curry at a local shop in the evening for dinner, it is highly likely that it has been sitting out all day. Generally speaking, it doesn’t end well for people.

But in your own household, you can easily cook this fresh for dinner!!!

Ingredients:

• 6 eggs, hard boiled and peeled
• 4 roma tomatoes, diced
• ¼ cup garlic, minced (you can use less if don't have this much on hand, but don't use less than 4 large cloves)
• 1 cup shallot, minced
• 1 tsp turmeric
• ½ tsp chili
• ¼ tsp cayenne
• 1 tsp salt
• 1 tbsp fish sauce
• ¼ cup canola oil
• Okra if you want (~1 cup)
• Jasmine rice, cooked.

Directions:

1.      Heat the oil in a wok, high-sided fry pan, or something similar on medium-high and add the turmeric.

2.       Fry eggs whole (~2 minutes total)

3.       Remove the eggs and put to the side.

4.       Add shallot and fry for 1-2 minutes

5.       Add garlic and fry until fragrant

6.       Add the tomatoes and the remaining other dry seasonings

7.       Cook the curry until the tomatoes are loosing their form and becoming mushy (~10-15 minutes)

8.       While that cooks, cut the eggs in half long-ways

9.       After the curry becomes mushy, add the fish sauce, and add the okra if you are choosing to, and cook for another 1-2 minutes

10.   Add the egg halves face down in the curry and simmer for 2 minutes

11.   Serve over rice and enjoy!