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fiery egg recipe

Rich and flavorful egg curry with aromatic spices, creamy tomato base, and tender eggs, finished with fresh spinach and herbs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 310
Ingredients Equipment Method

Ingredients
  

  • Main Curry
  • 8 large eggs
  • 1 large onion sliced
  • 500 ml tomato passata
  • 3 fresh tomatoes quartered
  • 200 ml stock chicken or vegetable
  • 150 g baby spinach
  • Fresh coriander for garnish
  • Salt and pepper to taste
  • For the Curry Paste
  • 1 onion chopped
  • 5 cloves garlic
  • 1 thumb-sized piece ginger
  • 1 red chilli
  • 1 teaspoon cinnamon
  • 1 tablespoon garam masala
  • 1 teaspoon fennel seeds crushed
  • 1 teaspoon turmeric
  • 2 tablespoons vegetable oil

Equipment

  • Saucepan (for boiling eggs)
  • Bowl (for ice water)
  • Blender or food processor
  • Large skillet or pot
  • Knife and cutting board
  • Spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Boil the Eggs
  2. Place the eggs in a saucepan and boil for 7 minutes. Transfer to ice water to cool.
  3. Peel Eggs
  4. Carefully peel the eggs and set aside.
  5. Make Curry Paste
  6. Blend the onion, garlic, ginger, red chilli, cinnamon, garam masala, fennel seeds, turmeric, and vegetable oil until smooth.
  7. Cook Onions
  8. In a large skillet, sauté the sliced onion until soft and translucent.
  9. Add Paste
  10. Add the prepared curry paste and cook until fragrant and slightly darker.
  11. Build the Sauce
  12. Stir in the tomato passata, fresh tomatoes, and stock, mixing well.
  13. Simmer
  14. Let the sauce simmer for about 10 minutes until it thickens.
  15. Finish with Spinach & Eggs
  16. Stir in the baby spinach until wilted, then add the halved eggs.
  17. Course: Main Course
  18. Cuisine: Indian