Easy Eggs in Curry Sauce

Here’s an easy crowd pleaser that requires only a few staple ingredients in your pantry and can be whipped up in 10 minutes. Just simmer up our Malaysian Red Curry with a splash of coconut milk, plop a couple of eggs into it, and let it cook. Then drop a blizzard of herbs on top and serve alongside crusty bread. You’ll have a lip-smacking, shakshuka-like meal that's perfect for breakfast, lunch or a casual dinner.

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Easy Eggs in Curry Sauce

SERVES TIME

210 mins

INGREDIENTS

1 Homiah Malaysian Red Curry Kit (there are 2 kits per pouch)
3 eggs (depending on size of pan)
1/2 cup (120ml) coconut milk, or substitute with heavy cream if you’re in a pinch
1/4 cup chopped cilantro or parsley (optional)
3-4 pieces of crusty bread, for dunking

METHOD

Heat a deep, medium cast iron pan or saucepan over medium heat. Pour in the Homiah Malaysian Red Curry Kit, together with the coconut milk, and stir. Let this simmer for 2-3 minutes, then turn the heat down to low.
Crack the eggs into the sauce, spacing them out evenly. Then, cover the pan with a lid or aluminum foil, and keep covered for approximately 7 minutes, or until eggs have reached your desired doneness.
When done, remove the lid from the pan, and garnish with chopped cilantro or parsley. Serve this with slices of crusty bread to soak up the saucy eggs.

SHOP INGREDIENTS