Golden Egg Curry [Photograph: Richard Jung]

Eggs and tomato sauce seem to pop up everywhere these days. Most chefs have their own version of eggs in purgatory or shakshuka somewhere in their repertoire. But the Golden Egg Curry in Naomi Duguid's Burma, is decidedly different. The eggs are hard-boiled, peeled, and then fried in turmeric-laced peanut oil. The tomato sauce is sparse but redolent of sauteed shallots, garlic, and chiles, leaving the eggs to take center stage. There may not be a runny yolk to mop up, but the golden crisped exterior of the eggs more than makes up for it.

Why I picked this recipe: Honestly, the photograph of golden fried eggs dancing in a tomato sauce was enough to add this dish to my must-make list.

What worked: Fried hard-boiled eggs are, in themselves, wondrous morsels. Throw in a mildly spicy tomato curry fragrant with shallots, garlic, and fish sauce, and you've got perfection in a bowl.

What didn't: Nothing. These eggs ruled.

Suggested Tweaks: There isn't a lot of sauce in the dish; next time I'd probably double up on the sauce components just so I could keep spooning it up. If you can't find green cayenne chiles, you can substitute a smaller number of jalapenos, serranos, or spicy banana peppers.

As always with our Cook the Book feature, we have five (5) copies of Burma: Rivers of Flavor to give away.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American and blogs at cookingwolves.wordpress.com.


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