Red Curry Eggs in Purgatory
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Red Curry Eggs in Purgatory served with rice and topped with fresh cilantro.
For breakfast, I want
Thai red curry
but I also want
eggs in purgatory.
We’ve all been there, right? Right? Well then, maybe I’ve come up with a solution to a problem that doesn’t exist. But it’s a tasty solution, and that’s what matters.
Eggs in purgatory is sort of an Italian shakshuka. At its most basic, it’s eggs cooked in spiced tomato sauce, but it’s very versatile.
This version features eggs nestled in a fragrant and spicy red curry tomato sauce, made with a blend of Thai herbs and spices. It's super quick, easy, and flavorful. If you have red curry paste laying around, then it’s a good way to shake up your breakfast routine.
What is red curry paste?
Red curry paste is a staple ingredient in Thai cuisine, known for its fiery and complex flavors. It is made by blending together a variety of herbs and spices, including red chilies, garlic, shallots, lemongrass, ginger, coriander, and cumin, among others. The paste has a distinct red color due to the high concentration of red chili peppers used in the recipe.
Red curry paste is commonly used to flavor soups, stews, and stir-fries in Thai cuisine. It can be found in most grocery stores, but you’ll see much more variety at Asian grocery stores.
Important for vegetarians: Check the ingredients of your red curry paste before you buy it!
While there are many vegetarian brands, some red curry contains shrimp paste and/or fish sauce.
The whole plate with rice.
Serving Suggestions:
As you can see from the pictures, I’ve served my red curry eggs in purgatory with rice. You could also serve with bread, like a baguette or slice of sourdough, but I think rice pairs well. You really need some kind of carb in there to soak up the sauce!
Fresh herbs compliment the dish well and add a final touch of flavor. I like cilantro, but if you have Thai basil that would also be a good option.
Sans rice.
Notes on the ingredients:
Tomatoes: I use a combination of fresh tomatoes and tomato sauce. Sometimes I use a larger tomato and dice it up, while sometimes I use cherry tomatoes.
Red curry paste: This ingredient is essential; otherwise, it’s just regular eggs in purgatory. If you don’t already have it, it’s a good ingredient to have around. You can use it in stir-fries, Thai curries, and fried rice. Make sure you buy vegetarian red curry paste if you’re a vegetarian. Mae Ploy is a good option.
Herbs: For red curry eggs in purgatory, I recommend cilantro, Thai basil, and/or chives for topping.
Salt: Taste before you add the eggs to see if you need to add any salt. You might not need to, since soy sauce and red curry paste are both salty.
Recipe:
Red Curry Eggs in Purgatory
Ingredients
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add the garlic and fry until just beginning to turn golden, 1-2 minutes.
- Add the red curry paste, soy sauce, diced tomato, and tomato sauce (be careful of splatter). Mix together, turn the heat down to low, and cover with a lid. Simmer until the tomatoes begin to break down, 3-5 minutes.
- It's important for the texture of the sauce to be on the thinner side at this point, so add a little water if it has thickened up too much.
- Taste and add salt if needed.
- Crack 4 eggs one at a time into the tomato mixture (working quickly so the eggs will not cook unevenly). Because the sauce should be fairly thin, you probably won't need to make wells for the eggs.
- Cover the skillet with a lid and cook over low heat until eggs are set to your preference (approximately 4 minutes for set whites and runny yolks).
- When cooked, turn off the heat and sprinkle fresh herbs over the top.
- Serve with rice.
Vegetarian breakfast recipes:
Red curry eggs in purgatory is a quick, easy, and spicy vegetarian breakfast or brunch. It's simple and full of Thai flavor.