Egg Curry

By Panlasang Pinoy

Ingredients

8 pieces large eggs
4 tablespoons cooking oil
1 piece large potato (peeled and cut into cubes)
1 piece medium carrot (peeled and sliced)
1 piece medium yellow onion (chopped)
4 cloves garlic (minced)
1 thumb ginger (cut into thin strips)
1 teaspoon fish sauce
1 tablespoon yellow curry powder
250 ml Nestle All-Purpose Cream
3/4 cup water
1 piece medium red bell pepper (sliced)
2 pieces long green peppers
6 grams Maggi Magic Sarap

Prep Time10mins
Cook Time35mins
Servings4

Instructions

Boil the eggs for 9 to 10 minutes. Transfer them to a bowl of cold water and let them cool. Peel the eggs and set them aside.

Heat the cooking oil in a pan. Add the potato and cook for 3 minutes. Add the carrot and continue cooking for 2 minutes. Remove the vegetables from the pan and set them aside.

Using the same pan, sauté the onion for 2 minutes.

Add the garlic and ginger. Continue sautéing for 1 minute.

Add the fish sauce and cook for 30 seconds.

Add the curry powder and stir for 20 seconds.

Pour in Nestle All-Purpose Cream and water. Stir and let the mixture come to a gentle simmer.

Return the potato and carrot to the pan. Cover and cook over low to medium heat for 3 to 5 minutes, or until the potato becomes tender.

Add the red bell pepper, long green peppers. Gently stir and simmer uncovered for 3 minutes.

Add the boiled eggs and season with Maggi Magic Sarap.

Transfer to a serving plate. Serve with warm rice. Share and enjoy!