Curried Vegetables with Eggs and Toasted Naan
The curried vegetables will heat quickly in a skillet, then drop a few eggs in little wells in the vegetables until the whites just set. The dish is reminiscent of Middle Eastern shakshuka. Use toasted naan to scoop up sauce and golden runny yolks.
1 tablespoon canola oil
6 cups cooked vegetable curry
Salt and pepper, to taste
4 eggs, each broken into a small cup
12 ounces naan (2 to 4 flat ovals, depending on the size)
Canola oil (for sprinkling)
1 tablespoon chopped fresh cilantro
1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet.
2. In a large skillet over medium-high heat, heat the canola oil. Add the vegetable curry, and cook, stirring occasionally, for 3 to 5 minutes or until hot. Taste for seasoning and add more salt and pepper, if you like. Remove from the heat.
3. Meanwhile, cut the naan into wedges. Set them on the baking sheet and sprinkle with canola oil and salt. Bake for 8 minutes or until hot and crisp at the edges.
4. Spread the vegetables so they’re evenly distributed in the skillet. With the back of a spoon, make 4 indentations in the vegetables. Carefully drop an egg into each one. Sprinkle with salt and pepper. Cover and cook for 4 to 5 minutes or until the whites are set and the yolks are still runny.
5. Using a large kitchen spoon, carefully transfer the eggs and vegetables to plates. Sprinkle with cilantro and serve with naan toasts.
Lisa Zwirn
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