This egg curry is a simple and easy recipe that gets done in less than 20 minutes. Made with East-Indian bottle masala this one has broken not boiled eggs. A perfect meal to serve over basmati rice or crusty bread.
When my mom made egg curry she used to break the eggs in the curry rather than adding boiled eggs into the curry. Personally, I love this method because the egg absorbs so much flavor from the curry.
If you’ve eaten the middle-eastern breakfast shakshuka it is very similar to this recipe but of course without all these spices. It was my kids’ favorite when they could not eat spices. Now they love this curry with bread or apas as compared to chapati or naan.
Ingredients and substitutes
- Onions – I like to add red onions that add a nice sweetness to the curry when caramelized.
- Ginger and garlic – just a little goes a long way as we do not want the eggs to taste garlicky
- Tomatoes – find the ripest tamatoes you can find and chop them very finely so when cooked they almost blend down to a paste. Alternativley, you can use one 14 oz can of crushed tomatoes
- Bottle masala – If you can’t use bottle masala, you can use 1 tsp chilly powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and a pinch of turmeric powder
- Coconut cream/milk – I like to use some thick coconut cream to make this curry but you can use coconut milk as well.
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- 1 tbsp Cooking oil
- 1 small Onions chopped finely
- 1 small Garlic minced
- 1 inch Ginger grated
- 2 medium Ripe tomatoes chopped finely
- 1 tbsp Bottle masala up to 1 1/2 tbsp
- ¼ cup Coconut milk
- ¼ tsp Salt
- ¼ tsp Pepper
- 4 large Eggs
- ¼ cup Water up to 3/4 cup as necessary
- In a skillet, add the oil and saute the onions, ginger, and garlic until the onions are translucent or almost caramelized. Pro tip – I like caramelizing the onions slightly as it gives a lovely sweetness to the dish.
- Next, add chopped tomatoes, bottle masala, and coconut milk. Cook until the tomatoes are almost mashed. Add the water and continue to cook. Season with salt and pepper. Pro tip – the eggs will cook better if there is some gravy in the pan so don't make it too dry.
- Using a spatula move the curry creating gaps for the eggs. Break the eggs in these gaps. Season the eggs with salt and pepper. Pro tip – making gaps in the curry will create a nest for the eggs to stay in place, otherwise, they will spread over the top surface of the curry.
- Cover the pan and cook for 7 to 10 minutes or until the eggs are done per your liking. We love our egg yolks soft done but not runny or firmly set – so mine takes about 7 minutes. Pro tip – the eggs will continue to cook with the residue heat in the curry so dont' overcook them.
- This curry is not spicy so if you want you can taste and adjust with more bottle masala.
- If you don’t have bottle masala you can also use 1 tsp chilly powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and a pinch of turmeric powder
- Don’t overcook the eggs. A slightly softer center works beautifully with the gravy.
- Adjust the gravy depending on how you plan to serve it. We love a nice crusty brun pav with this.
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