A spicy tomato sauce forms the base for this curry, with boiled eggs in it as the heroine of the dish! This Spicy Tomato Egg Curry can be served alongside with any kind of bread or rice.
For the longest time, I made egg curry only one way – the Kerala style egg curry with coconut milk – that does not have very many spices in it, except for black pepper and fennel which forms the base flavor along with the coconut milk. A touch of garam masala is added to just bring all the flavors together.
We love this Kerala style egg curry, also known as mutta curry, in our family that it kind of became a staple dish for dinners. But all that coconut milk, so many times in a month, was not making me a happy camper. I love coconut milk, trust me on that! But all that heavy fatty coconut milk and the toll it will eventually take on our health weighed me down and I was looking for other ways to make egg curry. I would occasionally make the Potato and Egg Curry but that again had coconut in it and the Kerala Egg Roast was a very dry curry, so I really needed a backup egg curry recipe to become our new go-to.
So then, I thought, why not use the simple onion-tomato curry base that I use as a default for most Indian curries, and add boiled eggs to it. Now, I have never had an egg curry this way, but I figured, it wont be a disaster for sure.
I started with some ginger, garlic and onions and laced them with the flavors of garam masala, turmeric and cayenne and then added the tomatoes for the zing. Once they all came together, the boiled eggs went in and some garnish of minced cilantro sealed the deal.
This has now become one of our favorite and go-to egg curries!
Spicy Tomato Egg Curry
- 6 eggs
- 2 tsp grapeseed oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 4 cloves garlic minced
- 1 tsp grated ginger
- 1/2 red onion chopped finely
- 2 thai green chillies slit in half lengthwise
- 1 tsp turmeric powder
- 1 tsp cayenne / red chilli powder
- 1/2 tsp crushed black pepper
- salt to taste
- 3 tomatoes chopped
- 1 tsp garam masala
- 1/4 cup minced cilantro
- Boil the eggs to hard boiled consistency, peel and keep aside.
- Heat the oil in a heavy bottomed pan and add the mustard seeds to it, once they splutter, add the cumin seeds to it and wait till they sizzle.
- Addd the onion, ginger and garlic and saute till the onions have softened and start to change color.
- Add the Thai green chillies, turmeric powder, cayenne, black pepper and salt and cook till the raw fragrance of the spice powders go away - this should take about 2 mins or so.
- Now add the tomatoes and cook till they soften. Add the garam masala and cook again for a couple of minutes.
- Add just about enough water, about 1/3 cup or so to loosen the consistency of the sauce a little.
- Cut the eggs in half, or, make small slits on the surface of the eggs and gently drop them into the tomato sauce. Let it all simmer for a couple of minutes and remove from heat. Garnish with minced cilantro and serve hot with any form of bread or rice.