Burmese Egg & Chickpea Curry

Ingredients

onions
tomatoes
garlic
cilantro
cumin
coriander
turmeric
fish sauce
olive oil
salt
sugar
chicken stock or water
eggs
canned chickpeas

Preparation

Step 1

Chop onions and garlic, then sweat on low heat. Add olive oil, cumin, coriander, and turmeric. Stir lightly until flavors blend together.

Step 2

Dice tomatoes and add to the pan, let cook together.

Step 3

Add fish sauce, sugar, and chicken stock and let simmer on lower heat.

Step 4

Softboil eggs for 6 minutes, then immediately submerge them in ice water.

Step 5

Add chickpeas to the pan and stir lightly for 1-2 minutes.

Step 6

Add eggs to the pan, and cover them with curry for 1-2 minutes.

Step 7

Add cilantro and allow curry to cook down to desired thickness.

Step 8

Serve over a bed of rice and garnish with fresh cilantro.