Eggs in Thai Red Curry Purgatory

Eggs in a hot skillet with the contrasting red background just LOOK beautiful.  Happily, when paired with a proper Thai red curry they taste equally delicious.   As of this writing to my knowledge this has never been done before either.  The way I did it it definitely hasn't been done.

Thai Red Curry Purgatory

Thai Red Curry Purgatory is a healthythairecipes.com original.  I have never seen it before and brewed it up in my own head.  Thai red curry is in itself one of my favorite Thai dishes.  It's beautiful deep color and rich taste are why it is so famous.  It is usually cooked with some kind of protein.  Eggs are both inexpensive and protein dense.  I think the presentation baking allows with this recipe is why eggs stand out.

Health Considerations

For this recipe I used a canned Arroy-D red curry soup.  My wife wisely pointed out that any time you use a canned ingredient it raises the sodium content.  You could use a low sodium marinara with Thai red curry paste added.

To do this you would follow the ingredients on the curry paste first.  Usually that means you first stir fry the curry paste.  As far as I know I invented this recipe so you would be winging it.  I have not tried it that way yet.  The can is for the whole recipe though so the 50% RDA sodium per serving is diluted a bit in this recipe if more than 2 people eat it.  You can also just cut out the solidified yolks if you are concerned about cholesterol.   I used just a handful of shredded fresh Parmesan cheese.  For those allergic to dairy, I can handle a little but not much.

How To Eat This Recipe

I have been experimenting with this invention for the last week.  On one of my previous attempts my wife wasn't impressed.  She asked how she was supposed to eat it.   I guess the eggs are intimidating the way they solidify.  You eat it just like any other curry.  Scoop some out into a bowl and there you go.  You will have to slice through the egg or try to get a whole egg in a large spoon.

Eggs in Cheesy Purgatory

I found an eggs in cheesy purgatory on jocooks.com/breakfast-2/eggs-cheesy-purgatory.  The presentation is inspiring.  The marinara could be switched out for red curry.  The basil can be exchanged for Thai basil and the chili flakes for Thai chili flakes.  I left out the salt and pepper Jo used because  the sodium is already going to be high.   I also changed a few other ingredients and cooking details you will notice if you compare.

History of Eggs in Purgatory

Interestingly, eggs in purgatory is an old recipe.  I didn't know about it until this month.  It is called shakshouka in the Middle East.  You can check out the Wikipedia page for a through background.

Here is my Fusion Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves minced garlic
• 1 can of Arroy-D Thai red curry soup
• 4 leaves of freshly chopped Thai basil, another 2 tablespoons of scissor cut fresh Thai basil leaves
• 1 pinch of dried Thai chili powder
• 6 eggs
• 1 handful of fresh shredded Parmesan cheese

Instructions:

1. Preheat the oven to 375 degrees.
2.  Stir fry the chopped onion in an oven safe skillet until it is soft and add the garlic at medium high on the stove
3.  Add the red curry soup, Thai basil and Thai pepper and leave on medium  to medium high until boiling and stir occasionally
4.  Once the mixture boils turn off the stove and crack the eggs evenly spaced into the skillet thinking about presentation
5.   Cook in the oven for 8 minutes
6.   Carefully sprinkle the cheese evenly over the top and cook for another 2 minutes.  I burnt myself at this point, be careful.
7.   Remove from the oven with an oven mitt and sprinkle the remaining Thai basil on top and serve.

If you like this recipe you might also like one of these.

Baked Chicken Legs with Buffalo Wild Wings Thai Curry Sauce

Thai Red Curry Black-eyed Peas

Panang Curry Salmon, Get your omega fatty acids with the full flavors of Thailand