Quick Egg Curry Recipe

A beige bowl with egg curry on a light background.

5 from 1 vote

This egg curry recipe is quick, simple, and super easy to make. It's ready to eat in 20 minutes with just a few pantry staples. Perfect for a quick weeknight dinner.

Prep Time5

Cook Time15

Total Time20

Course: Lunch/Dinner

Cuisine: Pakistani

Diet: Vegetarian

Servings:

Calories: 158kcal

Author: Zeeshan Shah

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, finely chop the onion and tomato, and set the tomato aside. On medium-high heat, sauté the chopped onion till golden brown.
Next, lower the heat to medium, add the curry leaves and mustard seeds, and sauté for 20 seconds till they change color but don't burn.
Add ginger, garlic, red chili powder, turmeric, cumin powder, and salt, then sauté for about 30 seconds to bloom the spices.
Next, add the tomato sauce, chopped tomatoes, water, and fenugreek seeds. Stir, cover, reduce heat to medium-low, and let it cook for 8-10 minutes.
The eggs should be ready right around this time. Drain the water from the pot, then add the eggs to an ice bath. 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 until the curry reaches your preferred consistency. I like to let the water dry out a little for a thicker curry. 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 heat up the eggs.
Garnish with chopped cilantro and serve immediately.

Notes

Tomato sauce in the U.S. is more of a blended and strained puree. Don't confuse it with ketchup. You can also buy tomato passata if it's available. They are both the same. Passata usually comes in 24.5-ounce glass bottles, which will last for a few recipes.
Slice the eggs in half lengthwise before adding to the curry. I find it better for serving, and it leads to minimal waste. 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 yolk and form an unsightly grey ring.

Nutrition