Indian cuisine · Breakfast & Eggs

Egg Curry

Hard-boiled eggs, briefly seared and braised in a dark onion-tomato sauce with garam masala.

Ingredients · for 4 servings

• 8 eggs
• 3 onions
• 4 tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 bunch cilantro
• 4 tbsp vegetable oil
• salt

Instructions

1. Hard-boil the eggs for 9 min., shock in cold water, peel and lightly score all over with a fork so the sauce can penetrate later.
2. Dice the onions finely, chop the tomatoes coarsely and finely chop the cilantro.
3. Heat 2 tbsp oil, sear the eggs with a pinch of turmeric and salt for 2–3 min. all over until golden spots appear, and set aside.
4. Add the remaining oil to the same pot and fry the onions over medium heat for 10–12 min. until deep golden-brown, then roast the ginger-garlic paste, the remaining turmeric, chili powder and cumin for 1 min.
5. Add tomatoes and 1.5 tsp salt and cook uncovered for 10 min. until oil separates at the edge, then pour in 300 ml hot water and simmer creamy for 8 min.
6. Add the eggs, stir in the garam masala, let steep for another 5 min. and serve sprinkled with cilantro over rice or flatbread.