Egg Curry
A quick and comforting egg curry with boiled eggs simmered in a spiced tomato-onion sauce, finished with fresh green chili and lime. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 3
- Calories
- 280
- Protein
- 14g
Ingredients
- 6 large eggs
- 1 medium, finely chopped onion
- 2 medium, chopped tomato
- 1 whole, slit green chili
- 1 whole, cut into wedges lime
- 2 tsp curry powder
Instructions
- 1
Boil the 6 eggs in a pot of water for 9-10 minutes until hard-cooked, then cool, peel, and set aside.
- 2
In a pan, heat 2 tbsp oil over medium and sauté the 1 chopped onion until soft and golden, about 6-8 minutes.
- 3
Add the 2 chopped tomatoes and 2 tsp curry powder, cook until tomatoes break down into a thick sauce, about 5 minutes.
- 4
Add 1 cup water and the 1 slit green chili, bring to a simmer, then add the peeled eggs and cook for 5 minutes until sauce thickens slightly.
- 5
Serve hot with lime wedges to squeeze over.
Tools you’ll need
- pot
- pan
- knife
- cutting board
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