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Recipe: Curried Celeriac with Eggs


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What if huevos rancheros took a trip to India? They’d probably taste a lot like the spicy eggs in this recipe. If you like a milder taste, just tone down the chili powder and cayenne. This dish is excellent on its own or can be served with sausage, bacon, or any leftover meat.

curried celeriac with eggs
Curried celeriac with eggs is a unique breakfast alternative

Type of dish: breakfast, lunch
Servings: 4
Equipment: medium sized, nonreactive pot, large heavy skillet


  • 3 TB traditional fat of choice
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger, minced
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • ¼ tsp cayenne or more
  • 1 tsp sea salt
  • 2 lbs celeriac (celery root) peeled and cut in to ½ inch cubes
  • ½ cup tomato paste
  • 1 to 2 cups chicken stock
  • 8 eggs (preferably free-range, organic)
  • 1/4 cup cilantro, chopped for garnish


  1. Heat 1 TB of fat in a pot over medium-low heat.
  2. Add the onion and cook for 6-8 minutes, until it begins to soften.
  3. Add the garlic and ginger, stir in well and cook for 1 minute more.
  4. Stir in the ground spices: garam masala, cumin, chili powder, cayenne, and the salt.
  5. Add the celeriac, tomato paste and stock. Stir well, cover and cook at a gentle simmer for 10 minutes or until the celeriac is tender.
  6. Stir frequently to prevent it sticking to the bottom of the pan and add additional stock if the sauce begins to dry out too much.
  7. Meanwhile, in a large skillet, heat the remaining 2 TB of fat over medium heat.
  8. Fry the first 4 eggs. Remove with a spatula and fry the second batch. To serve, plate up a large spoonful of celeriac and top with 2 eggs.
  9. Sprinkle with fresh cilantro.


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Chris Kresser in kitchen
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