A friend recently introduced me to this Sri Lankan egg curry recipe and I’m really happy I gave it a try. It’s just spicy enough to clear out the sinuses, and the soft-boiled eggs blend in with the sauce in a delightfully creamy way. I added zucchini to give it a vegetable and garnished with an avocado — which isn’t a traditional part of Sri Lankan cuisine, but it goes well with spicy food (and I needed to use it before it went bad).

7-8 eggs
1 tbsp white vinegar
1 tbsp coconut oil
1 red onion, thinly sliced
2-3 diced tomatoes
1 inch ginger, grated
4 cloves garlic, minced
1 inch cinnamon stick
5-6 cardamom pods
4-5 curry leaves
2 tsp ground coriander
1 tsp Sri Lankan or garam masala
1 tsp chili powder (or adjust to your spice preference)
1/2 tsp turmeric powder
1 can coconut milk
Salt to taste
1 zucchini, sliced (optional)
1/4 c. cilantro, finely chopped (optional)
1 tbsp chili oil (optional)
1 avocado, sliced (optional)
Cooked basmati or brown rice

Boil water in a medium-sized saucepan with the vinegar (the vinegar helps with peeling later). Once the water is boiling, carefully lower the eggs into the pot using a slotted spoon. Boil for 6-7 minutes for runny, soft-boiled yolks or 8-9 minutes for slightly firmer, jammy yolks.

While the eggs are boiling, prepare a bowl of cold water with ice cubes, or an ice pack to cool the eggs once they’re finished. As soon as they’re done, immediately transfer the eggs to the ice bath. Let them sit for at least 5 minutes before peeling. Peel gently and rinse with water to remove any tiny eggshell bits.

Heat the coconut oil in a pan over medium heat. Toss in the cinnamon, cardamom, and curry leaves. Let them sizzle and release their fragrance for about 30 seconds.

Add the garlic and ginger and cook for another minute until softened. Add the chopped onions and cook until they become soft and translucent, roughly 3-4 minutes. Season with a pinch of salt.

Stir in the tomatoes and cook until they soften and become slightly mushy. Add the the ground spices. Stir to combine and let the spices temper to release more fragrance.

Add the coconut milk and bring to a gentle simmer. Let it simmer for 5 minutes before gently add the peeled eggs and zucchini (if you’re using it) to the simmering curry, making sure they’re well coated in the fragrant sauce. Let them simmer for another 2-3 minutes to heat through.

Serve over the rice and garnish with the cilantro, chili oil, and/or avocado (if desired).