Maggie’s Kitchen #19

Most of my own recipes were developed in the ’90s and Oughts, when I was typically cooking for 2-3 people, which means now that I live alone they are usually good for two meals, one fresh and one as leftovers. But I’m also trying to adapt some other recipes to one or two servings, and simplifying them while I’m at it because even though I love cooking for those I love, cooking for just myself sometimes seems like a chore. Furthermore, I now have a lot more eggs on hand because Grace is no longer here to eat them, and with the price of meat going up so much it makes sense to use eggs instead wherever possible. Just recently, I came up with this recipe on the fly to use my own eggs and tomatoes, and it turned out so good I wanted to share it; it’s enough for two (one with leftovers). Quick Egg Curry 2 tbsp sesame oil 1 medium onion, sliced into wedges 2 cloves garlic, minced or finely chopped 1 cup basmati rice 8 cherry tomatoes (you could substitute a can of Ro-tel tomatoes) 1 tbsp…