• Prep Time:
  • Cooking Time:
  • Serves: 6-8 servings

Egg Curry

  • Recipe Submitted by on

Category: Healthy Recipes, Peppers, Tomatoes, Eggs

 Ingredients List

  • 2 T coconut oil, or other heat-safe oil
  • 2 cups finely chopped onions (1 large or 2 medium)
  • 1 T minced peeled ginger
  • 1 T minced peeled garlic
  • 1 T minced green chilies (fresh or canned)
  • 1 1/2 T ground coriander
  • 3/4 tsp turmeric
  • 1/4 tsp cayenne pepper (more if you want it spicier)
  • 1/2 tsp ground cumin
  • 1 28-ounce can tomatoes, pureed with liquid
  • 1 1/2 tsp salt, or to taste
  • 10-12 hard-boiled eggs, peeled and halved
  • 1/2 tsp garam masala
  • Juice of 1 lemon or lime
  • 1/4 cup chopped fresh cilantro


Heat oil in a large, wide saucepan over medium-high heat. Add onions and cook until they begin to brown, 4-6 minutes. Reduce heat to medium and continue cooking until browned, 8-10 minutes. Stir in ginger, garlic, and chilies; cook for 2 more minutes.

Stir in coriander, turmeric, cayenne, and cumin. Cook for 2-3 more minutes, stirring continuously.

Pour in pureed tomatoes and salt. Mix well. Reduce heat to low, cover and simmer, stirring occasionally, until gravy is thickened, 8-10 minutes.

Place halved eggs, cut-side up, in a single layer in the pan. Spoon sauce on top of eggs and simmer, uncovered, for 5 more minutes.

Remove from heat. Sprinkle with garam masala and lime juice. Cover and let it stand for 5 minutes.

Garnish with cilantro and serve with hot rice, quinoa, or flatbread.

============= Note==============

1. I found that using a full dozen eggs made the eggs-to-sauce ratio a bit high. Next time I would use fewer eggs or increase the amount of tomatoes to increase sauciness.

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