Egg Curry

If you’re tired of bland cereal and overhyped jam with toast—there’s a spicy solution to your morning blues. Welcome to the bold and beautiful world of egg curry. Yes, you’ve heard that right! Curry for breakfast? Isn’t it too spicy for the morning? Not this one! This recipe has that rich tomato flavoured sauce as well those glorious, protein packed hard-boiled eggs.

Picture this: It’s early morning, and you’re hungry. You want a quick breakfast meal that feels wholesome yet fragrantly enriching. Well, we’ve got the perfect recipe for you. This egg curry is different to others, it takes less than twenty minutes to prepare and cook, it is a fast meal that is made with caramelized onions, garlic and a jar of tomato sauce.

The Indian spices are subtle additions that add that beautiful flavour of curry. This dish is food for the soul. In parts of India, Sri Lanka and the Caribbean, egg curry for breakfast is the norm. The Indians have mastered their versions, and I have created my own.

Why you will love this Egg curry?

It takes a short amount of time to cook. All you have to do is boil some eggs. Make sure to add salt when boiling the eggs to ensure that they peel perfectly. Thereafter, prepare the aromatics and caramelize the onions and garlic with the spices. Add the tomato sauce, simmer and then add the hard-boiled eggs. Voila!

The Origin of Egg Curry

So, I’m sure you’re wondering, where and when did this tradition of adding boiled eggs to curry start? Well, it started during British rule of India. Colonial Britons enjoyed hard-boiled eggs with their food and the Indian chefs began to incorporate it into the curry.

Ingredients to Make Egg Curry

Hard-boiled Eggs, A Jar of Tomato Sauce, Onion, Garlic Cloves, Paprika powder, Garlic Powder, Curry leaves, Cumin Powder, Garam Masala, Salt, Brown sugar.

Eggs are the centrepiece of this dish. Hard-boiled eggs take approximately 14 minutes to cook in boiling water. Make sure to add salt so that the eggs are easier to crack.

Paprika powder provides a subtle heat. You can use chili powder or cayenne pepper in its place. Garam masala and cumin powder add that earthy taste. Garlic Powder is optional. Onions and garlic are used in this dish to add a slight sweetness.

Brown sugar rounds up the flavour. Curry leaves add a curry-like taste, it is optional, they will sell these leaves at Asian Supermarkets. If you can’t find curry leaves, you can also use the powdered version of curry leaves.

Instructions

Prepare the Ingredients: Heat a small pot on medium low heat, add the eggs, salt and cook for 14 minutes. Set a timer. Slice the onions and garlic cloves. Wash the curry leaves.

Sauté: Preheat a pot on medium high heat, add cooking oil, sauté the onion and garlic. Also, add the curry leaves at this stage. Sauté the onion and garlic until it has caramelized. Then add the cumin powder, garam masala, paprika powder, garlic powder and a tiny sprinkle of salt.

Add the tomato: Add the jar of tomatoes to the pot. Stir to mix all the ingredients and then cook the tomato sauce for three minutes on medium low heat. 

Add the boiled eggs: Add the hard-boiled eggs to the tomato sauce and gently toss to coat the eggs with the tomato sauce. Allow the eggs to absorb the sauce by simmering for five minutes on the lowest heat. Serve the egg curry while it is still steaming.

Expert tips

Adding coconut milk while cooking the curry base, it will enhance the creaminess of the curry. You may use fried eggs, but the boiled eggs make the egg curry truly shine.

What can you Serve with Egg Curry?

Serve with your favourite pickles or Indian side-dishes. Egg curry is a comfort food that is super easy, healthy and convenient to make. This lovely dish can be enjoyed with Rice, Garlic Naan, roti or paratha. 

How to Store Egg Curry?

Store in the fridge for two to three days. It is not advisable to freeze egg curry as the texture and the structure of the potatoes tend to change when it is defrosted.