Egg Curry
Savor the rich flavors of spiced egg curry, a comforting dish that’s both hearty and delicious. Perfect for any occasion!
Ingredients
- 8 eggs
- 3 tbsp neutral oil
- 2 large onions, finely sliced
- 4 tomatoes, roughly chopped
- 2 tbsp fresh ginger, grated
- 4 garlic cloves, finely chopped
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp chili powder
- 2 tsp garam masala
- 1 tsp salt
- 1 handful coriander leaves, roughly chopped
How to make it
- Hard-boil the eggs for 10 minutes, cool them in cold water, peel them, and set them aside. Make 2-3 shallow slits in each egg white so the sauce can cling to them.
- Heat the oil in a wide pan over medium heat. Add the onions and cook them slowly for 8-10 minutes, stirring often, until soft and golden at the edges.
- Stir in the ginger and garlic and cook for 1 minute until fragrant, then add the cumin, turmeric, chili powder and garam masala. Fry the spices for 30 seconds in the oil until aromatic.
- Add the tomatoes and salt, then cook for 8-10 minutes, stirring and pressing the tomatoes down, until they break down into a thick, reddish masala with oil starting to show at the edges.
- Pour in 2 dl water and simmer for 3 minutes to make a loose gravy, then add the eggs and turn them gently so they are coated all over.
- Simmer for 4-5 minutes until the eggs are heated through and the gravy looks glossy and clings to the slits in the whites.
- Spoon the egg curry into a wide shallow bowl, place the eggs in the center with the sauce around them, and finish with the chopped coriander leaves scattered on top.
