25-Min Spicy Egg Curry
Soft-boiled eggs in a fragrant, fiery tomato-coconut gravy that comes together in one skillet. This TikTok-famous Indian comfort meal tastes like it simmered for hours but hits the table in minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 14g
Ingredients
- 8 whole large eggs
- 1 medium onion, diced
- 1 can (14 oz) canned diced tomatoes
- ¾ cup coconut milk
- 2 tbsp ginger-garlic paste
- 2 tbsp Kashmir chili powder (or any red chili powder)
- 1 tsp cumin seeds
Instructions
- 1
Boil eggs in salted water for 8 minutes until centers are jammy but yolks not fully set. Peel under cold water, halve lengthwise.
- 2
Heat oil in a large skillet over medium. Add cumin seeds; toast 30 seconds until they crackle.
- 3
Add diced onion and cook, stirring, until edges turn golden brown, about 5 minutes.
- 4
Stir in ginger-garlic paste, then chili powder. Cook 1 minute until fragrant; watch for burning.
- 5
Pour in tomatoes and coconut milk. Bring to a gentle simmer, then nestle egg halves cut-side up into the sauce.
- 6
Simmer uncovered 8 minutes. Sauce should thicken and coat the back of a spoon. Taste and adjust salt and spice.
Tools you’ll need
- large pot (for boiling eggs)
- 12-inch skillet
- spoon for stirring
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