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

Stir in the turmeric powder, coriander powder, cumin powder, and paprika or chili powder. Cook for another minute to toast the spices. Add the chopped tomato and cook for 5 minutes until the tomatoes break down and form a sauce. You may add a splash of water if the mixture becomes too thick. Pour in the light coconut milk and stir well. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Adjust the seasoning with salt and black pepper to taste.

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Finish and Serve

Add the peeled eggs to the curry, simmering for another 3 minutes to heat through and allow the flavors to penetrate the eggs. Adjust seasoning with salt to taste. Serve the Burmese egg curry hot alongside some sourdough bread, and garnish with fresh cilantro if desired.