I created this recipe from scratch to match a recipe described by my husband which his grandmother used to make for him and his brothers. I have never tasted it before and it was a challenge to create it based on his description but turned out to be better. It's not a shakshouka and is a Sri Lankan dish cooked using spices and coconut milk.
Ingredients:
2-3 EGGS
2 TBSP. OF VEGETABLE OIL
FEW SPRINGS OF CURRY LEAVES
2 CLOVES OF GARLIC CHOPPED
1 TSP OF MINCED GINGER
1/3 CUP OF CHOPPED ONIONS
2 GREEN CHILLIES CHOPPED
1 MEDIUM TOMATO
1 TBSP. OF CHILLI POWDER
2 TSP. OF ROASTED CURRY POWDER
½ TSP OF TURMERIC
1 TSP. OF PEPPER
½ TSP. SALT OR TO TASTE
1/3 CUP COCONUT MILK
Directions:
1: Heat 2 tbsp of oil in a pan and sauté ginger, garlic, curry leaves, onions, and green chilies for about 2 minutes or until the onions become translucent.
2: Next, add the chopped tomatoes, chili powder, roasted curry powder, turmeric powder, pepper, salt, and stir well until all the ingredients are well combined for about 2 minutes in medium heat. Then move all the cooked ingredients to the side of the pan, making way for the eggs.
3: Carefully break the eggs one by one and add them to the pan (do not pour it over the rest of the ingredients), leaving a little space between the cracked eggs, and fry it until the yolk is still wholly liquid and the whites on the surface are barely set. (basically a sunny side up)
4: Add 1/3 cup of coconut milk on the pan's side of the cooked ingredients. Mix the ingredients well with the coconut milk and slowly swirl the pan around to blend the flavored coconut milk with the eggs(highly recommend swirling the pan around to get the curry cause to blend with the eggs. Using a spoon might break the egg yolks!)
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