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Naomi Duguid's Golden Egg Curry

Eggs and tomato sauce seem to pop up everywhere these days—it seems most chefs have their own version of eggs in purgatory or else shakshuka somewhere in their repertoire. But the Golden Egg Curry in Naomi Duguid's Burma, is decidedly different. The eggs are hard-boiled, peeled, and then fried in turmeric-laced peanut oil. The tomato sauce is sparse but redolent of sautéed shallots, garlic, and chiles, leaving the eggs to take center stage. There may not be a runny yolk to mop up, but the golden crisped exterior of the eggs more than makes up for it.

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