Egg Curry

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A humble yet satisfying dish of boiled eggs simmered in a spiced tomato sauce. Quick, comforting, and endlessly adaptable.

Course Main Course, Main Dish Recipes

Cuisine Indian

Diet Vegetarian

Keyword breakfast for dinner, chicken curry, egg curry, indian curry

Prep Time 10

Cook Time 15

Servings servings

Calories 186kcal

Author Robin Donovan

Ingredients

6 large eggs
1 tablespoon olive oil
1 small onion minced
1 teaspoon minced garlic
½ teaspoon minced ginger
3 medium tomatoes chopped
1 teaspoon turmeric powder
1 tablespoon garam masala
1 cup tomato purée
2 tablespoons chopped cilantro plus more for garnish
½ teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Boil the Eggs: Bring a pot of water to a boil. Add the eggs and cook for 8 minutes. Drain, cool in an ice bath, and peel.
Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add onion, garlic, and ginger, and cook until fragrant.
Cook the Tomatoes: Stir in chopped tomatoes and cook until they break down and soften.
Make the Sauce: Add turmeric, garam masala, and tomato purée. Season with salt and pepper. Stir to combine.
Add the Eggs: Gently place the boiled eggs in the sauce and simmer for a few minutes to heat through.
Garnish and Serve: Remove from heat, garnish with cilantro, and serve hot.

Video

Notes

1. Add a dried red chili for more heat.
2. Bulk it up with boiled potatoes or roasted eggplant.
3. Canned diced tomatoes work if fresh ones aren’t available.

Nutrition