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easy-egg-curry
This easy egg curry features soft boiled runny eggs sitting in a buttery curry sauce, and served over hot white rice. | peteandgerrys.com
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Easy Egg Curry

  • Low Carb
  • Meals
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5/5 - 35 Ratings
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Prep Time 5 minutes
Cook Time
Serving Yield 4 servings

For a dish that typically involves hours of cooking, these tender eggs smothered in a super rich tomato and coconut curry sauce come together surprisingly fast without sacrificing on flavor. The recipe takes a simpler approach to curry by calling for high quality and widely available ingredients, making it an ideal option for a busy weekday dinner.

By: Omnivore's Cookbook

Ingredients

  • 6 large Pete and Gerry’s Organic Eggs
  • 1 tablespoon butter (or vegetable oil)
  • 1 white onion, minced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3-4 tablespoons curry powder (see notes)
  • 1 teaspoon cumin powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can full-fat unsweetened coconut milk
  • 1/2 cup chicken stock (or vegetable stock)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • Salt to taste
  • Chopped cilantro leaves for garnish (optional)

Nutritional Information

Servings: 4

Amount Per Serving: Calories 400, Fat Cal. 290, Total Fat 32g (49% DV), Sat. Fat 23g (115% DV), Trans Fat 0g, Cholest. 290mg (97% DV), Sodium 620mg (26% DV),  Total Carb. 17g (6% DV), Fiber 6g (24% DV), Sugars 6g, Protein 15g, Vitamin A (15% DV), Vitamin C (30% DV), Calcium (15% DV), Iron (35% DV), Vitamin D (15% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the eggs:

Step 1

Bring a pot with at least 3 inches of water to a boil over high heat. Reduce heat to low and carefully place eggs into the pot using a ladle. Boil eggs 6 minutes for runny yolks, 8 minutes for medium soft-boiled, or 10 minutes for hard-boiled.

Step 2

While eggs cook, prepare an ice bath by combining ice and tap water in a large bowl. Once eggs are cooked, immediately transfer to ice bath to cool for 2-3 minutes. If you don’t have ice on hand, simply run cool tap water over the eggs for a couple minutes until they cool down.

Step 3

If serving the curry as soon as the sauce is done, peel eggs and set aside. If making the curry ahead and serving later, store eggs in the fridge with shells intact for up to 4 days and peel when you're ready to serve.

To make the curry:

Step 1

Add butter or oil to a 4-quart dutch oven or medium nonstick skillet and preheat over medium heat. Add onions and cook, stirring often, until soft and lightly golden, about 8 minutes.

Step 2

To the onions, add garlic and ginger. Cook and stir for 1 minute or until fragrant.

Step 3

Add curry powder, cumin powder, and black pepper to onion mixture and cook 1 minute or so. Add canned tomatoes and coconut milk, stir well, and cook for another 2-3 minutes.

Step 4

Add chicken or vegetable stock and soy sauce and bring to a boil. Lower heat slightly and simmer uncovered for 10 minutes, or until the curry thickens enough to coat the back of a spoon. Remove from heat and add the peeled eggs right when you’re ready to serve so the yolks stay just the way you like them. Serve hot over steamed rice with garnished with cilantro as an entrée.

Notes:

Any packaged or bulk curry powder mix or mild Madras curry powder will work well in this recipe. Use either 3 or 4 tablespoons depending on your preferred level of spice.

If you own an Instant Pot, try using it to cook your hard-boiled or soft boiled eggs.

This dish is meant to be very saucy, and makes the perfect amount for 6 eggs. If you want to cook up to 8 eggs, there's no need to tweak the sauce quantity (simple season with a bit of extra salt). If you're cooking for a smaller crowd, it's worth making the entire batch of curry sauce and storing leftovers in your fridge for serving over veggies, chicken, shrimp, or even scrambled eggs.

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RESPONSES

Janna King

May 26, 2020

It. Was. Perfect!!!!

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1 Reply

[email protected]

May 26, 2020

Hi Janna! So glad to hear you loved this dish as much as we do. We hope you give some more of our recipes a try, too.

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Rob

May 23, 2020

This looks delicious, but whoever decided it was only 5 minutes of prep time must have been high!

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1 Reply

[email protected]

May 26, 2020

Hi Rob, we're sorry this estimate wasn't quite right for your preparation of this dish. Different speeds for different folks. Would love to hear approximately how long prep took you so we can make this as accurate of an estimate as we can for future cooks of this recipe. Thanks for your feedback!

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Terri

July 17, 2019

Fabulous, an instant favorite! Love finding great meatless recipes

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1 Reply

[email protected]

July 18, 2019

We're so glad to hear that this is a new favorite, Terri! We'll keep those meatless recipes coming!

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1 Reply

Terri

July 21, 2019

Thanks if the recipes are as good as this my life will be good. Actually making it for breakfast this time.

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1 Reply

[email protected]

July 22, 2019

What a great idea! We hope your delicious breakfast sets the tone for a wonderful week, Terri.

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Sally

July 07, 2019

Curried eggs

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Natasha Goodluck

July 03, 2019

Share

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1 Reply

[email protected]

July 03, 2019

Hi Natasha! If you'd like to share the recipe, just click or tap one of the icons below the recipe name. We hope you enjoy it!

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