My Two Souths by Asha Gomez & Martha Hall Foose

Author:Asha Gomez & Martha Hall Foose
Language: eng
Format: epub
Publisher: Running Press
Published: 2016-07-27T16:00:00+00:00

MAKES 4 SERVINGS

Place the duck eggs in a 2-quart pot, cover with cold water, and bring to a boil over high heat. Once the water is boiling, immediately remove the pot from the heat and let stand, covered, for 12 minutes. Crack the eggs just slightly and cool under running water. Remove the shells and cut each egg in half lengthwise and set aside.

In a heavy-bottomed pan over medium heat, add the coconut oil. Add the onions and cook for 8 minutes, or until the onions are golden brown. Add the ginger and bay leaves and cook for 1 minute, stirring constantly. Add the chiles and tomatoes and cook, stirring every so often, for another 8 minutes, or until the tomatoes cook down and the oil starts separating from the mixture. Add the paprika, turmeric, and salt and cook for another 2 minutes, stirring often. Add the boiled duck eggs to the masala mixture, egg yolk facing up. Spoon masala over all the eggs; cook another 2 minutes. Remove from heat and serve.

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