Egg Curry

Progress pictures collage for curry with eggs.

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.

Course Dinner, Lunch, Main Course

Cuisine East-Indian, Indian

Keyword Curry, egg curry

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 123kcal

Cost $5

Ingredients

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

Instructions

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.

Notes

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.

Nutrition