Most of my own recipes were developed in the ’90s and Oughts, when I was typically cooking for 2-3 people, which means now that I live alone they are usually good for two meals, one fresh and one as leftovers. But I’m also trying to adapt some other recipes to one or two servings, and simplifying them while I’m at it because even though I love cooking for those I love, cooking for just myself sometimes seems like a chore. Furthermore, I now have a lot more eggs on hand because Grace is no longer here to eat them, and with the price of meat going up so much it makes sense to use eggs instead wherever possible. Just recently, I came up with this recipe on the fly to use my own eggs and tomatoes, and it turned out so good I wanted to share it; it’s enough for two (one with leftovers).
Quick Egg Curry
2 tbsp sesame oil
1 medium onion, sliced into wedges
2 cloves garlic, minced or finely chopped
1 cup basmati rice
8 cherry tomatoes (you could substitute a can of Ro-tel tomatoes)
1 tbsp curry powder
1/2 tsp salt
1/4 tsp hot Indian chili powder
2 cups water
6 small eggs (if using large eggs, 4)
Chop onions and garlic and sauté in sesame oil until onions are tender, about 4 minutes; during the process add the curry powder, chili powder, and salt. During the final minute add the rice and brown it a little with the onions. Gradually add the water and bring to boil; while waiting for it to boil slice up the tomatoes and add them to the skillet. Reduce heat, cover, and simmer until most of the water is absorbed; when you think the rice will be ready in about 4 or 5 minutes, crack each egg into the simmering rice mixture and re-cover. The eggs will be poached at the same time as the rice is done. You can microwave the leftovers, but be aware the eggs will cook a bit more so the yolks will be harder, more like a boiled egg, unless you set them aside and warm the rice first. I still found it surprisingly good the next day even with the more-cooked eggs.
