I am a big fan of putting curry in lentils. I often actually over-simmer down my curry just so that enough liquid cooks out to put it in a burrito! This might sound like an odd combination, but the earthiness of curry tastes very reminiscent of refried beans. And the flavor profiles of Thai and Mexican food are actually quite compatible. Both add a little bit of hot peppers and a robust flavor profile of spices. Habaneros, garlic, and lime are often found in both Thai curries and Mexican-style food. And who doesn't enjoy a perfectly cooked runny egg for a breakfast burrito??
The egg might be the outlier here. A lot of Asian dishes don't contain dairy products and mixing tofu and eggs together isn't exactly the most typical thing ever! But eggs aren't actually a dairy product and plenty of curries do call for a hard or soft boiled egg! There is some debate over how authentic breakfast burritos are, as they seem to have more of a Tex Mex origin than anything.
But I'm all about how food tastes, rather than adhering to any specific authenticity. As much as I enjoy recipes that have been passed down from generation to generation. Carefully cultivated out of a historical time and place. But there is something also to be said about utilizing ingredients that you have on hand. And this is how innovation happens! Or, if not exactly groundbreaking, at the very least delicious to you!
So, whatever this creation of calabaza squash and tofu curry wrapped in a burrito shell with a runny egg? Because it's delicious!
Gallery
Variations of Curry Burrito
I am quite fond of making curry burritos! This week I made probably a dozen of them, with and without the runny egg. It's something that I tend to do pretty much every time that I make curry! Mostly out of laziness or the need to eat on the run. I don't have a microwave, so being able to reheat things white wrapped in a tortilla on the stove is a lifesaver!
This curry burrito combines roasted calabaza squash, habaneros, tofu, and a runny egg for a delicious burrito on the run. It's perfect for an early breakfast or even a late night snack. Curry is quite reminiscent of refried beans and makes for a great fusion of flavors. The runny egg is really just the icing on the cake. It's one of my favorite things to add to a savory dish with just a hint of creaminess.
dollopsour cream(optional, omit or substitute for vegan recipe)
dollophot sauce of choice(optional)
Instructions
Prepare Ingredients
Cook Curry w/ Calabaza, Tofu, & Habaneros. This takes several hours to cook and should be done at least the day before. It primarily consists of calabaza squash, tofu, habaneros, and coconut milk. Feel free to mix and match whatever leftovers you have in the fridge!
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito. Wrap it slightly less tightly than you ordinarily would in order to leave room for the egg later on.We're also intentionally holding off on the egg! It will need to be cooked after the tortilla is prepared so that the egg doesn't completely set and remains runny.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Remove from heat and set aside. It's best to cover so that it doesn't cool off to quickly. But this isn't entirely necessary.
Cook Eggs
Leave the skillet on medium heat and add oil.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
Crack egg into the pan.It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!
Immediately remove the egg from heat.
Complete Burrito
Carefully unwrap the burrito slightly and place the egg inside. Rewrap the burrito and squeeze slightly so that the egg begins to run.You don't have to break the yolk, but it will continue to cook inside of the warm burrito shell. So, if you don't, you might not get that runny egg! This will also be kind of messy and I recommend eating over a plate or wrapped in parchment paper or food storage wraps. I have a set of reusable beeswax wraps for this.
Top with sour cream and hot sauce of choice. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
Serve immediately. Before the egg cooks!
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
Leave a Reply