Golden Egg Curry

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Ingredients

4 eggs
3 Tablespoons of peanut oil
1/2 teaspoon turmeric
1 small yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon yellow curry powder*
1/2 teaspoon red curry paste
1/2 pound tomatoes, roughly chopped (I used whatever I could find in the garden so this recipe was 1 roma, 1 small yellow boy and some cherry tomatoes)
1 teaspoon fish sauce
Optional: Crispy shallot for a garnish or if you like a little crunch

1
Boil eggs for 6 1/2 minutes. Immediately submerge in an ice bath and delicately remove shell. Dry the egg thoroughly. Set aside.
2
In a higher edge pan, heat oil over medium high heat. Add turmeric to oil.
3
Add the egg back to the pan. Roll each side in the turmeric oil. This should go very quickly. It was less than 2 minutes. The goal is to get a little crisp on the egg outside.
4
Remove the egg from the oil with a slotted spoon and set aside.
5
In the same pan, lower the heat to medium. Add onion and cook until soft, 3-4 minutees.
6
Add garlic and cook just until fragrant.
7
Add your desired curry and tomatoes.
8
Simmer with frequent stirring until tomatoes break down, about 10 minutes.
9
Add 1 teaspoon of the fish sauce. Taste. You may want more fish sauce.
10
At this point, you can do two things. You can roll your eggs back in the sauce so they are coated in the tomato curry or cut your egg in half and serve in a pool of sauce.
11
Gingerly slice the eggs in half lengthwise. Serve warm.