Spicy Tomato Egg Curry
Warm, comforting, and packed with bold flavors, Spicy Tomato Egg Curry is a rich and hearty dish that promises to elevate your weeknight dinners or weekend feasts. Hard-boiled eggs are lightly fried to a golden perfection before being simmered in a luscious, aromatic tomato-based curry infused with the earthy warmth of turmeric, cumin, and garam masala. The tangy sweetness of tomatoes pairs beautifully with the heat from red chili powder and green chilies, creating a balanced yet tantalizing heat. Garnished with fresh cilantro, this vibrant curry is best served with fluffy steamed rice or soft, pillowy naan. Ready in just 45 minutes, this Indian-inspired recipe is ideal for anyone craving a quick, satisfying, and flavorful meal. Perfect for spice lovers and curry enthusiasts alike!
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Recipe Information
Ingredients
- 6 large Eggs
- 5 medium Tomatoes
- 2 medium Onions
- 4 pieces Garlic cloves
- 1 inch Ginger
- 2 pieces Green chilies
- 3 tablespoons Cooking oil
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Coriander powder
- 0.5 teaspoons Garam masala
- 1 teaspoons Cumin seeds
- 1 teaspoons Salt
- 2 tablespoons (chopped) Cilantro
- 1.5 cups Water
Instructions
Place the eggs in a saucepan and cover them with water. Bring to a boil and cook for 9-10 minutes for hard-boiled eggs. Once done, transfer them to an ice bath, peel, and set aside.
Finely chop the onions, tomatoes, garlic, ginger, and green chilies. Keep them ready for cooking.
Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add the peeled, boiled eggs and lightly fry them until they develop a golden crust. Remove the eggs and set aside.
In the same pan, add 1 more tablespoon of oil if needed. Add the cumin seeds and let them crackle for a few seconds.
Add the chopped onions and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic, ginger, and chopped green chilies. Cook for another 2 minutes or until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook until the tomatoes break down and the oil separates from the mixture, about 8-10 minutes.
Pour in 1.5 cups of water and stir to combine. Bring the gravy to a gentle boil, then reduce the heat to a simmer.
Gently place the fried eggs into the gravy. Cover the pan and let the curry simmer for 7-8 minutes, allowing the flavors to meld together.
Sprinkle garam masala over the curry and stir gently to combine.
Garnish with freshly chopped cilantro and serve hot with steamed rice, naan, or your favorite bread.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 658 mg | 14% | |
*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.
