Burmese Egg Curry

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Prepare the Eggs

Place the eggs in a small pot and cover with water. Bring to a boil, then reduce the heat and simmer for 7-8 minutes. Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and set them aside.

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Make the Curry Base

Heat the olive oil in a small saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and ginger, cooking for another 2 minutes until fragrant.

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Cook the Curry

Add the chopped tomato, turmeric powder, chili powder, ground cumin, and ground coriander to the saucepan. Cook until the tomatoes break down and the spices are well combined, about 5 minutes. Stir in the fish sauce and water, bringing the mixture to a simmer. Cook for another 5 minutes to allow the flavors to meld.

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Finish and Serve

Add the peeled eggs to the curry, simmering for another 5 minutes to heat through and allow the flavors to penetrate the eggs. Adjust seasoning with salt to taste. Serve the Burmese egg curry hot, garnished with fresh cilantro if desired.