Curry Shakshuka

Last week, beginning on the 4th of July, we has a stretch of HOT, muggy days wherein no one really feels like cooking or eating until about 10pm at night when the sun has gone down. And when one does get hungry, turning on the oven is not advisable.

Because you don't feel like cooking, it's also hard to consider shopping. Especially when you're in the middle of walking the three miles from work home through the late-afternoon urban fug. So on Tuesday night, we improvised with what we had in the fridge and the cupboards ... and came out with this sauteed vegetable curry with poached eggs. I'm calling it "curry shakshuka."

INGREDIENTS:

2 medium zucchini (approx 5" each), chopped
1 large red onion, chopped
2 Tbl. olive oil
1 tsp. crushed garlic (or 1-2 cloves, minced)
1 cup frozen or fresh sweetcorn (I used Trader Joe's roasted for the flavor)
2 veggie burgers, crumbled (optional; for extra protein)
4 eggs
1/2 cup low fat plain yogurt
2 Tbl. curry powder

INSTRUCTIONS:

1. In a large frying pan, saute onions and garlic in olive oil until onions start to go translucent.

2. Add zucchini and saute until zucchini begins to soften

3. Add corn and protein (if desired), stir thoroughly and leave to heat through.

4. Mix yogurt and curry powder thoroughly, adding water as needed to thin the mixture until about the consistency of tomato sauce. Pour into veggies and stir until combined.

5. Add water as necessary to make sure the veggies have plenty of liquid. Crack eggs into the center of the veggies and cover to poach. 5-7 minutes? I'm bad at poached eggs, so go with whatever you usually do! (This is where having enough liquid will help make sure the bottom of the veggie mixture doesn't burn as the eggs cook!)

6. Serve hot ... you may wish for more yogurt (greek style is tasty!) to cut the curry.

It's also tasty as chilled left-overs!