20-Min Egg Curry
Creamy tomato-coconut sauce spiked with ginger, garlic, and warm spices, studded with hard-boiled eggs. Restaurant-quality curry that actually fits on a weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high. Add diced onion and cook for 3 minutes, stirring, until softened and starting to brown.
Step 2
Stir in ginger-garlic paste and minced chili, cook for 30 seconds until fragrant, then add garam masala and stir for 15 seconds.
Step 3
Pour in crushed tomatoes and coconut milk. Stir well and bring to a gentle simmer, then reduce heat to medium and simmer 5 minutes.
Step 4
Gently slide egg halves into the curry. Simmer 3 minutes until eggs are warmed through and sauce is glossy.
Step 5
Taste and season with salt and pepper. Serve over steamed rice or with naan.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- pot for boiling eggs (optional; use pre-boiled or store-bought)
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