Bombay Style Curried Eggs
Transform your everyday eggs into a flavor-packed delight with this Bombay Style Curried Eggs recipe! Perfectly boiled eggs are nestled in a rich, aromatic tomato-based curry, infused with the bold flavors of turmeric, cumin, ground coriander, and garam masala. Freshly sautéed onions, garlic, ginger, and green chilies create a fragrant base, while a hint of red chili powder lends just the right amount of heat. Garnished with vibrant coriander leaves, this quick and easy 35-minute dish is ideal for a comforting weeknight dinner or a unique brunch offering. Serve it with steamed rice, soft naan, or flaky parathas to soak up every drop of this irresistible curry. A true taste of Bombay in every bite!
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Recipe Information
Ingredients
- 6 pieces eggs
- 1 large onion
- 2 large tomatoes
- 1 inch ginger
- 3 pieces garlic cloves
- 2 pieces green chilies
- 3 tablespoons vegetable oil
- 0.5 teaspoons turmeric powder
- 1 teaspoons red chili powder
- 1 teaspoons ground coriander
- 1 teaspoons ground cumin
- 1 teaspoons garam masala
- 1 teaspoons salt
- 1 cup water
- 2 tablespoons fresh coriander leaves (cilantro)
Instructions
Place the eggs in a medium-sized pot, cover with water, and bring to a boil. Once boiling, cook for 10 minutes. Remove, cool under cold running water, peel the shells, and set aside.
Finely chop the onion, tomatoes, green chilies, and coriander leaves. Mince the ginger and garlic.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion to the skillet and sauté until golden and translucent, about 5 minutes.
Add the minced ginger, garlic, and green chilies. Sauté for another 1-2 minutes until fragrant.
Stir in the turmeric powder, red chili powder, ground coriander, and ground cumin. Cook the spices for 30 seconds to bloom their flavors.
Add the chopped tomatoes to the skillet and cook until they break down and turn into a thick paste, about 5-7 minutes.
Season the mixture with salt and pour in 1 cup of water. Stir to combine and bring the mixture to a simmer.
Cut the boiled eggs in half and gently place them into the curry, with the yolks facing up.
Reduce the heat to low and let the eggs absorb the flavors of the curry for 5 minutes.
Sprinkle garam masala on top and garnish with fresh coriander leaves.
Serve hot with steamed rice, naan, or parathas.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2829 mg | 123% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 20.6 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 342 mg | 26% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
