This egg curry recipe is quick, simple, and super easy to make. It’s ready to eat in 30 minutes with just a few pantry staples. Making it perfect for a cozy weeknight dinner.
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As far as tomato-based curries go, my Tandoori Chicken Curry and Chicken Kofta Curry, although quick to make, still have a longer cooking time. This egg curry has just 15 minutes of active cook time.
Ingredient Notes
Tomatoes: I have tested this curry with just tomato sauce (passata, as it is called globally), and part fresh tomatoes and part sauce. I found the latter to be better in texture and depth of flavor.
Whole spices: I highly recommend you not skip the curry leaves, fenugreek seeds, and mustard seeds, as they all add depth of flavor to the curry.
Boiled eggs: The key to the perfect egg yolk is to boil the eggs for 12 minutes and no longer.The yolk turns out perfect in color and texture.
How to Make Egg Curry
Boil the eggs. Start by boiling a pot of water, and once it comes to a rolling boil, add the eggs to it.
Brown the onions. While the eggs are boiling, chop the onion and fry it till golden brown.
Add the aromatics. Add the curry leaves and mustard seeds and saute till the curry leaves change color, about 20 seconds. Next, add the ginger and garlic and saute for 30 seconds or till the raw smell dissipates. Lastly, add the spices and saute for another 30 seconds.
Throw in the tomatoes. Add the chopped tomatoes, tomato sauce, water, and fenugreek seeds and cover, and let it cook.
Add the eggs, garnish, and enjoy!
Pro Tip:
I like to slice my boiled eggs in half before adding them to the curry as I feel it’s better for serving and leads to minimum wastage. I also find halved eggs to be more aesthetically pleasing and make for better presentation.
Storage
Store in the fridge for up to 5 days. Reheat it on the stovetop or in the microwave.
I wouldn’t recommend freezing the curry, as boiled egg whites tend to change in texture and become rubbery.
More Pakistani Vegetarian Dishes to Try
Lauki ki Sabzi (Opo Squash Curry)
Baingan Bharta (Roasted Eggplant Curry)
If you try this recipe, I’d appreciate it so much if you could leave a review and rate it ⭐️⭐️⭐️⭐️⭐️in the comments below! I love hearing feedback, and the recipe rating helps others decide if they want to make this recipe. You can also share your creations and tag me on Instagram @eatdrinkpure
This recipe was first published in September 2016 but has been refreshed with improved photos and clearer, more detailed instructions.
Quick Egg Curry Recipe
Ingredients
- 4 large eggs
- 2 tablespoons oil
- 1/2 medium onion
- 3 sprigs curry leaves
- 1/4 teaspoon mustard seeds
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger minced
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/2 cup tomato sauce * See note 1
- 1 small Roma tomato
- 1 cup water
- 5 fenugreek seeds optional
Instructions
- Bring a pot of water to a rolling boil and add the eggs. Set a timer and boil the eggs for exactly 12 minutes. Meanwhile, chop the onion and tomato fine, and set the tomato aside. On medium-high heat, sauté the chopped onion till golden brown.
- Next, lower the heat to medium and add the curry leaves and mustard seeds, and sauté for 20 seconds till they change color but don't burn.
- Add ginger and garlic and the red chili powder, turmeric, cumin powder, salt and sauté to let the spices bloom, about 30 second.
- Next, add the tomato sauce, chopped tomatoes, water, and fenugreek seeds. Stir, cover, lower the heat to medium-low, and let cook for 8-10 minutes.
- The eggs should be ready right around this time. Drain the pot of water and add the eggs to a bowl of ice and water. Let this rest for about 5 minutes, and then peel and halve the eggs. Set aside.
- Uncover the pan and, with the back of your spoon, mash the tomatoes to fully incorporate them into the curry. Increase the heat to medium-high and stir till the curry reaches the consistency you like. I like to let the water dry out a little to get a thick curry. You can decide the consistency you prefer. Once the oil rises to the top, the curry is ready. Switch off the heat, add the boiled eggs, and cover the pan. Let the curry and eggs rest for 5 minutes to let the eggs heat up.
- Garnish with chopped cilantro and serve immediately.
Notes
- Tomato sauce in the U.S. is more of a blended and strained puree. It is not to be confused with ketchup. You can also buy tomato passata if you have that available. They are both the same. Passata usually comes in 24.5-ounce glass bottles, which will last a few recipes.
- Slice the eggs in half lengthwise before adding to the curry. I feel it’s better for serving and leads to minimal wastage. I also find halved eggs more aesthetically pleasing and better for presentation.
- Don’t boil the eggs past the 12-minute mark to get the perfect yolk texture and color. Boiling for more than 12 minutes can discolor the egg yolk and form an unsightly grey ring on it.
Nutrition
Zeeshan Shah says
The quickest weeknight dinner recipe!
Abeer says
This sounds delicious! Can’t wait to try it!
Zeeshan says
Thank you Abeer! Let me know how it turns out!