Sim­mone Ed­win, one of our res­i­dent chefs at Propa Eats, is fa­mous for fus­ing in­ter­na­tion­al in­flu­ences with the foods and flavours we love most lo­cal­ly. Chef Sim­mone takes in­spi­ra­tion from Japan and cre­ates the ul­ti­mate Tri­ni break­fast ra­men. Her mas­ter­piece is made up of toma­to cho­ka broth, cur­ried dev­iled eggs and geera-and-cin­na­mon-spiced ba­con. Are you drool­ing yet? Be­cause we are.

In­gre­di­ents

For the noo­dles:

1 pack so­ba or ra­men noo­dles

For the toma­to cho­ka broth:

4 pounds toma­toes

1 tea­spoon oil

5 cloves gar­lic, minced

1 pi­men­to, minced

3 onions, chopped

1 tea­spoon Mag­gi Cur­ry Pow­der

1 tea­spoon ground geera

1 pack Mag­gi Co­conut Milk Pow­der

2 cups wa­ter

1 Mag­gi Chick­en Stock Bouil­lon Cube

For the cur­ried dev­iled eggs:

6 eggs

4 cups wa­ter

1 tea­spoon lime juice

2 ta­ble­spoons may­on­naise

1 ta­ble­spoon mus­tard

1/8 tea­spoon ground geera

1/4 tea­spoon am­char marsala

1/4 tea­spoon salt

1/8 tea­spoon black pep­per

For the geera and cin­na­mon ba­con:

1 pack ba­con, thawed

1/4 tea­spoon cin­na­mon pow­der

1/4 tea­spoon ground geera

1 bun­dle chive, chopped for gar­nish

Di­rec­tions

Pre­pare your noo­dles. Boil the so­ba or ra­men noo­dles, ac­cord­ing to the in­struc­tions on the pack­et. Strain and set aside.

Roast your toma­toes. Set your oven at 350°F. With­out cut­ting through the toma­to, slice the sur­face once cross­wise and once length­wise to cre­ate an “X” on the sur­face. Arrange the toma­toes in a heat-proof dish or on a bak­ing sheet cut sides up. Roast for 20 min­utes or un­til slight­ly soft.

In the mean­time, boil your eggs. Place a pot filled with wa­ter and lime juice over high heat and bring to a boil. The acid­i­ty from lime juice makes it eas­i­er for you to peel.

Once the wa­ter is at a rolling boil, add the eggs, turn off the heat and cov­er with the lid. Al­low them to sit in the hot wa­ter for 10 min­utes.

Now, chunkay the base of your broth. Mix 1 pack of Mag­gi Co­conut Milk Pow­der with 2 cups wa­ter. Crush the 1 Mag­gi Chick­en Stock Bouil­lon Cube over the mix­ture, whisk un­til com­plete­ly com­bined and set aside.

Add the oil to a pot set over medi­um-high heat. Toss in the onions, pi­men­tos and gar­lic and cook un­til fra­grant. Add the cur­ry and geera pow­der, sauté for 30 sec­onds or un­til it burns a bit.

Pour you co­conut milk mix­ture in and bring to a boil. Set to sim­mer.

Peel your toma­toes. By now, your toma­toes should be per­fect­ly soft. Re­move them from the oven and peel, but they’ll very hot so be ex­tra care­ful. To make it eas­i­er, press the side of your knife or a spoon on­to the top of the toma­to and use your fin­ger to peel back the skin. Place every­thing but the skin in­to the broth and com­bine with a fork.

Bake your spiced ba­con. Set the oven to 400°F.

Arrange the ba­con on a bak­ing sheet, mak­ing sure no slices over­lap. Sprin­kle with geera and cin­na­mon.

Bake for rough­ly 15 to 20 min­utes, or un­til the ba­con is deep gold­en-brown and crispy. Flip halfway through. Ex­act bak­ing time will de­pend on the thick­ness of the ba­con and how crispy you like it.

Peel the eggs. Drain the eggs, crack the shells and care­ful­ly peel un­der cool run­ning wa­ter.

Pre­pare your dev­iled eggs fill­ing. Slice the eggs in half length­wise and gen­tly squeeze the whites to re­move the yolks. Trans­fer the yolks to a medi­um bowl and place the whites on a plate, cut-side up.

Mash the yolks in­to a fine crum­ble us­ing a fork, or a whisk. Add may­on­naise, mus­tard, geera pow­der, am­char masala, salt, and pep­per, and mix well. You can switch up the mea­sure­ments to suit your tastes but the trick is to start with a small amounts of may­on­naise and mus­tard — just enough till it gets smooth. It can­not be too run­ny; you want it to sit firm­ly in the cav­i­ties of your egg whites.

Pause and flip your ba­con! By now, 10 min­utes have passed. Check on your ba­con and flip it so both sides get a lil bun bun. Stick it back in the oven for an­oth­er 10 min­utes.

Trans­fer the fill­ing to a plas­tic bag or pip­ing bag. Use a spat­u­la or spoon to scoop all the fill­ing in­to of a sand­wich bag or pip­ing bag, fit­ted with a 1/2-inch round tip. Press the bag with your hands to push all the fill­ing to one cor­ner and press any air out of the top. If us­ing a plas­tic bag, snip one cor­ner off with a pair of scis­sors. If you have nei­ther, just use a spoon in the next step.

Pipe the fill­ing in­to the eggs. Fill the cup of each egg white with your fill­ing, form­ing lit­tle mounds. Set aside.

Check on your ba­con. Re­move your spiced ba­con from the oven and break in­to small­er strips.

Fi­nal­ly, as­sem­ble your ra­men. Even­ly di­vide your toma­to cho­ka broth be­tween four bowls. Place a pile of ra­men noo­dles in the cen­ter of each. Top with spiced ba­con strips and dev­iled eggs. Sprin­kle with chives.

Ta-da! Hap­pi­ness in a bowl.