Potato curry with poached egg

Name: Potato curry with poached egg
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 medium onion; 1 kg waxy potatoes; 2 TABLESPOONS butter/margarine; 2 TABLESPOONS Curry; 1-2 TEASPOONS Vegetable broth; 1 walnut-sized piece of ginger; 2 medium-sized tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Vinegar; 3 fresh eggs; 4-6 Stem(s) Coriander

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 medium onion
1 kg waxy potatoes
2 TABLESPOONS butter/margarine
2 TABLESPOONS Curry
1-2 TEASPOONS Vegetable broth
1 walnut-sized piece of ginger
2 medium-sized tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Vinegar
3 fresh eggs
4-6 Stem(s) Coriander

Directions

1
Peel and finely chop the onion. Peel, wash and dice the potatoes. Heat the fat in a saucepan. Fry onion until transparent. Add potatoes and fry briefly. Sprinkle with curry and sauté.
2
1⁄2 Pour on l water, bring to the boil and stir in the stock. Cover and simmer for about 15 minutes.
3
Peel the ginger and dice very finely. Stir into curry and cook until done. Wash and quarter the tomatoes and remove the seeds if necessary. Finely dice the flesh.
4
Boil up about 1 l water, 2 teaspoons salt and vinegar. Beat the eggs one by one in a soup ladle or cup and carefully slide them into the vinegar water. If necessary, pull the egg white over the egg yolk. Cook at low heat for about 4 minutes.
5
Wash the coriander and remove the leaves. Season the potato curry with salt and pepper. Fold in tomatoes. Remove the eggs from the stock, drain and arrange on the curry. Sprinkle with coriander.