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Spiced Egg Curry

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"Onions, garlic, ginger, and tomatoes with a hit of spices and egg. A very south Indian curry, and easy to make. You can make sandwiches or stuff the curry in roti and pita, or eat it with rice and yogurt."
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37 m servings 254
Original recipe yields 4 servings (4 1 cup servings)


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  1. Heat oil in a pan over medium heat. Add ginger and curry leaves; cook and stir until flavor is released, 3 to 5 minutes.
  2. Place onions into the pan containing the ginger mixture; cook until the onions are translucent, 3 to 4 minutes. Add garlic paste; cook until garlic releases aroma, 3 to 4 minutes.
  3. Pour chili powder, coriander powder, turmeric powder, and salt into the onion mixture. Cook and stir, being careful not to burn the spices, until spices are incorporated, about 2 minutes.
  4. Stir tomatoes and tomato paste into the pan; cook and stir until the tomatoes are soft, about 5 minutes.
  5. Add boiled eggs to the pan; stir until eggs are coated, about 1 minute.


  • Cook's Notes:
  • You can use a mandolin to slice the onions if you want.
  • Mustard seeds can be added with the cooking oil. Cook and stir seeds until they sputter, about 5 minutes.
  • You can sprinkle 1/4 cup water on the curry if it is too thick.

Nutrition Facts

Per Serving: 254 calories; 16.8 18 9.2 212 204 Full nutrition

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