This recipe is quick, easy and extremely delicious. Perfect for lazy days or when you have very little time. Let’s get started.
2 tablespoons vegetable oil
1 medium onion
2 star anise
1 small cinnamon stick
1 1/2 tablespoon hot rajah
1/2 tablespoons turmeric
1-2 cloves of garlic, minced
3 medium tomatoes, grated
1/2 medium green pepper, grated
10 hard boiled eggs, halved
Salt to taste
1/4 – 1/2 cup water
Over medium heat, add oil to large skillet until hot (make sure it isn’t piping hot), toss in onions until lightly browned.
Add star anise and cinnamon to the onion and cook them down while stirring continuously until aroma releases from the spices, about 3-5 minutes. You’ll know because your kitchen will instantly smell delicious!
Add in rajah, turmeric and garlic and cook down until the aroma is released, about 3-5 minutes. Trust me, you’ll know when you can smell the aroma.
Stir continuously so that nothing burns.
Add in you grated tomato’s and green peppers and mix gently, cover pan for 2 minutes.
Stir your mix and add halved eggs, yolk side up into the mix.
Add enough salt to tastes and water. Be careful not to stir but rather moved the pan around as you do not want the yolks to come out of the eggs.
Cover pan and let simmer for about 10 minutes or until the curry has thickened moving pan around in intervals very careful so that it does not stick to the bottom.
We enjoyed ours with Chinese cabbage and nshima.