Jammy Egg Curry
There’s something so comforting about a good egg curry, it’s hearty, full of flavour, and comes together quickly with pantry staples. This version is rich and spiced just right, with boiled eggs simmered in a fragrant tomato-onion gravy. Perfect with roti, rice, or even a slice of bread to soak up every last bit.
Ingredients
- 6–8 eggs
- 1 tsp nigella seeds (or black mustard seeds) – optional
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 5cm knob of ginger, grated
- 2 garlic cloves, grated
- 2–4 bird’s eye chillies (or 3 large red chillies), finely chopped
- 1 red onion, chopped
- 500g cherry tomatoes
Step 1
Bring a small pot of water to a boil for the eggs. Cook the eggs for 6½ minutes, then immediately drain and place them into cold water. Peel the eggs once cool.
Step 2
Heat a small glug of oil in a frying pan.
Step 3
Add the nigella seeds, cumin seeds, and fennel seeds. Once they start dancing around the pan, add the onions, chopped chillies, and grate in the garlic and ginger. Cook on high heat for about 5 minutes, until everything is nicely browned.
Step 4
Add the cherry tomatoes along with 150ml of water. Cook on medium for 10 minutes.
Step 5
Once the tomatoes have become slightly jammy, season with ½ tsp of salt.
Step 6
Add the peeled eggs and turn off the heat. Toss the eggs in the sauce until well coated.
Serve with rice and enjoy!