Quick Egg Curry Recipe

A white bowl filled with spicy red curry topped with sliced boiled eggs and garnished with chopped cilantro, with a side dish of fresh salad in the 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, 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