As the new semester looms I am finishing up my class materials and doing some advance meal planning for busy weeknights.  When you are tired and there is little time to cook, it is easy to fall into the carry-out trap, and I really want to avoid that as much as possible.  This is a meal that is quick to put together and it is loaded with vegetables.  I like to have boiled eggs on hand for snacks, so I just throw the sauce ingredients into the blender, heat them up, and top with the halved eggs.

Easy Curried Eggs

You can double the sauce and the eggs, and the amounts are really to taste.  For the tomatoes I use Pomi brand, both because they have nothing added to the tomatoes, and because they come in tetra packs, not cans.  Commercially canned tomatoes are typically high in Bpa (Bisphenol A), which is something I go out of my way to avoid, and the tetra packs also seem to be better at preserving the natural flavor.  If you are lucky enough to have home-canned tomatoes, they would be excellent in this dish.  The jalapeno is optional, but nice if you like a kick to your curry.

Easy Curried Eggs
Recipe type: Main Dish, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 750 grams chopped tomatoes with juice (about 3 cups, or one Pomi pack)
  • 1 medium onion, peeled and chopped
  • 1 fresh jalapeno, seeded and stemmed
  • 2 cloves garlic, peeled
  • 1 inch cube of fresh ginger, peeled and and chopped
  • 1/2 teaspoon salt (or to taste)
  • 2-3 teaspoons curry powder
  • 1 teaspoon turmeric
  • 2 tablespoons ghee (or olive oil)
  • 4 boiled eggs, peeled and halved
  • chopped fresh cilantro (optional)
  1. Put half of the tomatoes into your blender, along with the onion, jalapeno, garlic, ginger, salt, curry, and turmeric. Blend until smooth.
  2. In a large skillet, heat the ghee over medium-high, and pour in the sauce from the blender. Stir in the remaining tomatoes and bring to a low simmer. Reduce heat to medium, cover the skillet, and let the sauce cook for 5 to 10 minutes, or until reduced by about a third. Add the halved eggs on top of the sauce, cover, and cook for another five minutes, or until the eggs are heated through. Sprinkle with the cilantro and serve.

Curry powders vary widely in terms of heat and flavor, so you really want to add or subtract according to taste.  Similarly, if you use home-canned tomatoes (or salt-added tomatoes in any form), you will need to omit or adjust the salt.  This is a base sauce that works really well with all sorts of substitutions, so try it and play around until you get a version you love.

Easy Curried Eggs

Happy 2013, and thanks for reading!


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  1. Curried eggs is one of my favorite quick meals. I love the added tomatoes in this recipe. I will be trying this recipe soon. Happy New Year Angela!

    1. Happy New Year, Karen!

  2. I love curry but have never tried it with eggs. Interesting! It looks fantastic.

  3. It’s a nice (and fast) switch from chicken, and also really budget friendly. Also great with shrimp, however!

  4. Delicious! I didn’t do hardboil the eggs, but cooked them right with the sauce!

    1. Yum! I will have to do it that way next time, great idea!

  5. Really nice cook buddy ! 😉

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  7. Love, Love, Love! I use to live in India and love curried eggs. Its a nice, simple, but flavor-fully complex dish. Super easy to make and I love the addition of the tomatoes. It really adds to the curry and doesn’t compromise taste! Thanks for sharing! Also I ran out of fresh ginger. I used a little powdered and it still turned out wonderful!

    1. I am so happy that you liked the dish! I have used dried ginger and it does work well. Thanks so much for the comment, AJ.

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