Quick Egg Curry Recipe
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.
Servings: 6
Calories: 105kcal
Ingredients
Instructions
- Bring a pot of water to a rolling boil and add the eggs. Boil the eggs for 12 minutes.
- Meanwhile, chop the onion and tomato, and set the tomato aside. On medium-high heat, saute the chopped onion till golden brown.
- Next, lower the heat to medium and add the curry leaves and mustard seeds, and saute for 20 seconds till they change color but don't burn.
- Add ginger and garlic and saute till they are no longer raw, about 30 seconds.
- Next, add the tomato sauce, chopped tomatoes, water, and fenugreek seeds. Stir, cover, lower the heat to low, and let cook for 8-10 minutes.
- The eggs should be ready right around this time. Drain the pot of water and add some cold water and ice cubes to it. Let this rest for about 5 minutes, and then peel and halve the eggs. Set aside.
- 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 and soak in the curry.
- 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.
Nutrition
Serving: 1serving | Calories: 105kcal | Carbohydrates: 4g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 124mg | Sodium: 541mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 473IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 1mg
