Egg Curry

Hard-boiled eggs fried until the skin is blistered and golden, simmered in a thick, creamy onion and tomato gravy. The scent of roasted cumin and garam masala fills the kitchen as the sauce thickens.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 287
• Protein: 13 g
• Carbs: 17 g
• Fat: 17 g

Ingredients

• 6 piece Egg ( whole )
• 2 piece Yellow onion ( finely sliced )
• 3 piece Garlic ( minced )
• 3 piece Round tomato ( diced )
• 30 g ghee
• 100 g yogurt Indian ( whisked )
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 tbsp garam masala
• 10 g Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Egg preparation

   Boil the eggs for 9 minutes. Cool them immediately in ice water to stop the cooking process. Once peeled, make small vertical slits in the egg whites without reaching the yolk.

2. Frying the eggs

   In a pan, heat some ghee with a pinch of turmeric. Fry the whole eggs until the skin is crispy and develops a deep golden hue. Set aside.

3. Aromatic base

   Sauté sliced onions in the remaining ghee. Once translucent, add pressed garlic and ginger. The onions should start to lightly caramelize to add depth to the sauce.

4. Spices and tomatoes

   Add cumin seeds, turmeric, chili powder, and salt. Pour in the crushed tomatoes. Simmer over medium heat until the oil begins to separate from the masala, indicating concentrated flavors.

5. Thickening and finishing

   Stir in the Indian yogurt and garam masala. Return the eggs to the sauce. Simmer for 5 minutes until the gravy coats the back of a spoon. Garnish with chopped fresh cilantro.

Chef's tips

• Do not skip frying the eggs: that textured skin is what allows the sauce to cling to them.
• If the gravy is too thick, loosen it with a splash of warm water before adding the yogurt.

Storage

Keep for up to 3 days in the fridge. The flavors develop even more the next day. Reheat gently in a saucepan.