Direct answer: Boil eggs, make a tomato curry sauce with onion, garlic, ginger and spices, then simmer the peeled eggs in the sauce until warmed through.
Egg curry is a very practical dinner because eggs cook quickly and the sauce can come from tinned tomatoes and pantry spices. It is rich enough for rice but light enough for a weeknight.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 6 eggs
- 1 tbsp oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp grated ginger or 1/2 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1 x 400g tin chopped tomatoes
- 100ml water
- Salt, coriander and lemon juice
- Rice or chapatis, to serve
Method
- Boil the eggs for 9 to 10 minutes, then cool under cold water and peel.
- Heat the oil in a pan. Cook the onion for 8 minutes until soft and golden.
- Add garlic, ginger and spices. Stir for 1 minute.
- Add the chopped tomatoes and water. Simmer for 10 to 15 minutes until thickened.
- Cut the eggs in half or leave whole. Add them to the sauce and simmer for 3 minutes.
- Season with salt and lemon juice. Finish with coriander and serve with rice or chapatis.
Notes
Frying the onion properly is the difference between a flat sauce and a good one. For a creamier sauce, add a spoon of yoghurt at the end off the heat. Do not boil the eggs hard in the sauce or the yolks can turn chalky.
Storage: Cool leftovers quickly, keep them covered in the fridge, and eat within 2 days. Reheat until piping hot throughout.