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Spicy Tomato Egg Curry

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.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 156kcal
Author Manju


  • 6 eggs
  • 2 tsp grapeseed oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 4 cloves garlic minced
  • 1 tsp grated ginger
  • ½ red onion chopped finely
  • 2 thai green chillies slit in half lengthwise
  • 1 tsp turmeric powder
  • 1 tsp cayenne / red chilli powder
  • ½ tsp crushed black pepper
  • salt to taste
  • 3 tomatoes chopped
  • 1 tsp garam masala
  • ¼ 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 ⅓ 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.


Calories: 156kcal | Carbohydrates: 9g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 245mg | Sodium: 175mg | Potassium: 364mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1380IU | Vitamin C: 17.9mg | Calcium: 55mg | Iron: 1.9mg