Spicy Egg Curry
If you love a cozy meal with bold flavor, this spicy egg curry is the kind of dish that feels satisfying any time of day. It has a rich, warmly spiced sauce, tender eggs, and just enough heat to keep every bite interesting.
Ingredients
- 4 eggs hard-boiled and peeled
- 2 tbsp oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 2 tomatoes chopped or pureed
- 2 green chilies chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp salt or to taste
- 1 cup water or broth
- 2 tbsp fresh cilantro for garnish
Instructions
- Hard-boil the eggs, peel them, and set them aside. You can lightly score the whites so the sauce clings to them better.
- Warm the oil in a pan, then add the chopped onion. Cook until soft and golden, then stir in the garlic and ginger. Let them cook just until fragrant.
- Stir in the cumin, coriander, turmeric, chili powder, and salt. Add the tomatoes and green chilies, then cook until the mixture thickens and the oil begins to separate from the edges.
- Pour in water or broth and let the sauce simmer gently. Add more liquid if needed until you get the texture you like.
- Gently place the eggs into the sauce and spoon some curry over the top. Simmer for a few minutes so the eggs warm through and absorb the flavor.
- Sprinkle garam masala and fresh cilantro over the curry. Serve it hot with rice, roti, or bread.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed.