Broken Egg Curry
Satisfy your craving for a hearty, flavorful dish with this Broken Egg Curry—a quick and easy take on a classic Indian-inspired curry. Perfect for busy weeknights, this recipe combines the simplicity of gently cracked and simmered eggs with a robust, aromatic gravy made from sautéed onions, ripe tomatoes, and a medley of warming spices like turmeric, red chili powder, and garam masala. The unique technique of breaking the eggs directly into the simmering curry ensures tender, flavorful bites in every spoonful, while fresh cilantro adds a vibrant finish. Ready in just 30 minutes, this dish pairs beautifully with steamed rice, soft naan, or flaky roti, making it a versatile choice for any meal. Whether you're a seasoned cook or a beginner, this one-pot wonder is sure to become a go-to favorite in your kitchen.
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Recipe Information
Ingredients
- 4 pieces Eggs
- 2 tablespoons Oil
- 1 large, finely chopped Onion
- 2 medium, finely chopped Tomato
- 1 teaspoon Ginger garlic paste
- 1 piece, finely chopped Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon or to taste Salt
- 1 cup Water
- 2 tablespoons, chopped Fresh cilantro leaves
Instructions
Heat oil in a medium-sized pan over medium heat.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the ginger garlic paste and green chili. Cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes break down and the mixture thickens into a cohesive masala, about 5-7 minutes.
Pour in 1 cup of water and bring the mixture to a gentle simmer.
Carefully crack the eggs directly into the simmering curry, spacing them evenly. Allow the eggs to cook undisturbed for 2-3 minutes until the whites begin to set.
Use a spatula or spoon to gently break the eggs into smaller pieces, stirring them into the curry. Avoid overmixing to maintain some texture.
Cook for another 5 minutes until the eggs are fully cooked and tender and the curry thickens slightly.
Stir in the garam masala and taste for seasoning, adjusting salt if needed.
Garnish with fresh cilantro leaves and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3847 mg | 167% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 31.5 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 255 mg | 20% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1354 mg | 29% | |
*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.
