I love how this Indian-style egg curry doesn’t try to show off. It’s just hard-boiled eggs simmered in a quick, spiced tomato gravy—nothing fancy, no long list of ingredients. Just eggs, tomatoes, and a few pantry spices doing what they do best. It’s unfussy, comforting, and somehow always ends up tasting like more than the sum of its parts. My whole family loves it, so it's in constant rotation around here.
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We started out throwing this together late at night when the fridge was empty and we didn't want to wait for delivery. Now, it’s a go-to when everyone’s hungry and no one wants to think too much about dinner. Somehow, it always works—it’s fast, reliable, and hits the spot.
This dish is basically proof that a few pantry staples and a frying pan can still pull off something great. Garlic and ginger cut through the sweetness of the tomatoes, and a spoonful of garam masala gives it that depth you want. Turmeric rounds it all out with its earthy bite and golden color.
Ingredient Notes
Egg Curry doesn’t ask for much—just a few reliable staples. Just a few notes about the ingredients:
- Eggs: I like to boil them until the yolks are just set—still a little creamy in the center. If you give them a few shallow pokes with a fork before adding them to the sauce, they’ll soak up more of the flavor.
- Tomatoes: Use fresh if they’re in season and you can find some that are really flavorful. Otherwise, canned works just fine. I usually go with whole peeled or diced and let them cook down until they’re soft and jammy.
- Garlic and Ginger: Stick to fresh here. Grated or mashed into a paste, they blend into the sauce and give it that sharp, fragrant backbone that makes the whole dish come alive.
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How To Make Egg Curry
This one comes together quickly and without any drama. Here's the process:
- Boil the eggs, cool them down in ice water, and peel.
- Heat oil and sauté the onion, garlic, and ginger until everything smells amazing.
- Add the tomatoes and cook until they start breaking down and going soft.
- Stir in turmeric, garam masala, and tomato purée. Season with salt and pepper.
- Nestle the eggs in and let them simmer so they soak up all that sauce.
- Finish with chopped cilantro.
More Ways to Enjoy Hard-Boiled Eggs
Hard-boiled eggs are great to have in the fridge. Check out my post on How to Boil an Egg, too, for tips on how to get them just right.
Eat hard-boiled eggs plain as a snack or grate them over Avocado Toast. Toss them into a marinade to make Ramen Eggs, or use them to make the best Bacon and Egg Salad sandwiches or Deviled Egg Potato Salad.
Egg Curry
Robin Donovan
Ingredients
- 6 large eggs
- 1 tablespoon olive oil
- 1 small onion minced
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- 3 medium tomatoes chopped
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- 1 cup tomato purée
- 2 tablespoons chopped cilantro plus more for garnish
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Boil the Eggs: Bring a pot of water to a boil. Add the eggs and cook for 8 minutes. Drain, cool in an ice bath, and peel.
- Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add onion, garlic, and ginger, and cook until fragrant.
- Cook the Tomatoes: Stir in chopped tomatoes and cook until they break down and soften.
- Make the Sauce: Add turmeric, garam masala, and tomato purée. Season with salt and pepper. Stir to combine.
- Add the Eggs: Gently place the boiled eggs in the sauce and simmer for a few minutes to heat through.
- Garnish and Serve: Remove from heat, garnish with cilantro, and serve hot.
Notes
2. Bulk it up with boiled potatoes or roasted eggplant.
3. Canned diced tomatoes work if fresh ones aren’t available.
