Easy Egg Curry

Make a quick and flavorful easy egg curry with boiled eggs simmered in a spiced coconut tomato sauce. Packed with aromatic spices, fresh chillies, and bell peppers, this simple Indian-inspired recipe pairs perfectly with rice or naan for a comforting weeknight dinner.

Ingredients

For the Curry:

• 6 medium eggs, at room temperature
• 2 tablespoons oil or ghee
• 1 large onion, peeled and thickly sliced
• 1 red chilli, sliced
• 1 green chilli, sliced
• 2 garlic cloves, peeled and minced
• 2 teaspoons minced ginger
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• ½ teaspoon ground cinnamon
• 1½ teaspoons salt
• 1 tablespoon tomato purée (tomato paste in the USA)
• 1 green bell pepper, deseeded and diced
• 1 red bell pepper, deseeded and diced
• 1 x 400 g (14 oz) can finely chopped tomatoes
• 200 ml (¾ cup + 1 tablespoon) coconut cream

To Serve:

• Steamed or boiled rice
• Chopped fresh coriander (cilantro)
• Chilli flakes (red pepper flakes)
• Nigella seeds

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Instructions

1. Cook the Eggs:
   Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat to a gentle simmer for 6 minutes (soft yolk) or 8 minutes (firm yolk). Transfer the eggs to a bowl of ice water to cool.
2. Prepare the Curry Base:
   While the eggs are cooling, heat the oil or ghee in a large frying pan over medium heat. Add the onion, red and green chillies, garlic, ginger, garam masala, cumin, turmeric, coriander, cinnamon, salt, and tomato purée. Cook for about 3 minutes, stirring often, until the onions begin to soften.
3. Add Vegetables and Sauce:
   Stir in the diced red and green bell peppers, chopped tomatoes, and coconut cream. Bring to a boil, then reduce the heat and let it simmer for 5–6 minutes until slightly thickened.
4. Add the Eggs:
   Peel the cooled eggs and slice them in half. Gently place them into the curry and cook for another 3–4 minutes to heat through.
5. Serve:
   Spoon the curry over rice, sprinkle with fresh coriander, chilli flakes, and nigella seeds. Serve hot.

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Tips

• Use room-temperature eggs for more even cooking.
• For a richer sauce, use full-fat coconut cream.
• Adjust spice levels by adding more or fewer chillies.
• Stir gently after adding eggs to keep them intact.

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Variations and Substitutions

• Vegan Option: Replace eggs with cubed tofu or chickpeas.
• Extra Vegetables: Add spinach, peas, or baby corn in the last few minutes of cooking.
• Spice Swap: Replace garam masala with curry powder for a different flavour profile.
• Tomato Alternative: Use fresh ripe tomatoes instead of canned.

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FAQs

Can I make this ahead of time?
Yes, prepare the sauce in advance and add boiled eggs just before serving.

Can I use hard-boiled eggs from the fridge?
Yes, but bring them to room temperature before adding to the curry to avoid cooling down the sauce.

How spicy is this curry?
It’s medium-spicy, but you can adjust the heat by changing the amount of chilli.

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Serving Suggestions

• Pair with basmati rice or naan bread.
• Serve with a side of cucumber raita for cooling contrast.
• Add a fresh salad for a lighter meal.

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Why You’ll Love This Recipe

• Quick and easy, ready in under 30 minutes.
• Uses simple pantry-friendly ingredients.
• Flexible — can be mild or spicy to suit your taste.
• Perfect for a budget-friendly, protein-rich meal.