Why you’ll love this recipe of Egg Curry
Quick and Easy
Ready in under 15 minutes with just a few pantry staples, this recipe is perfect for busy days or lazy nights.
Budget-Friendly
Made with basic, affordable ingredients while still being full of flavour.
Protein-Packed
Eggs offer a nutritious boost, making this curry both satisfying and wholesome.
Mild and Family-Friendly
Gently spiced with chilli powder, it’s easy to adjust for kids or spice lovers.
Versatile Pairings
Delicious with roti, paratha, rice, or even buttered toast, this is a comfort dish at its finest.
Top Tips
Use Fresh, Ripe Tomatoes
They break down better and create a richer curry base.
Cook the Masala Thoroughly
Let the tomato and spice mix simmer until oil starts to separate as this brings out maximum flavour.
Crack Eggs Directly into the Masala
This lets the egg soak up the flavour as it scrambles ensuring no bland bites.
Use Coconut Oil for Depth
Adds a subtle richness and traditional aroma that elevates the dish.
Serve Immediately
Scrambled egg curries are best eaten fresh while the texture is soft and moist.
Ingredients you’ll need to make Egg Curry
- 2 Eggs
- 1/2 Onion
- 1 Tomato
- 1/2 tsp Salt
- 1/4 tsp Chilli Powder
- 1 tbsp Coconut Oil
- Coriander (optional)
How to make Egg Curry
Heat the Oil
In a non-stick pan, heat the coconut oil over medium heat.
Sauté the Onion
Add the chopped onion and cook for 2–3 minutes until soft and lightly golden.
Cook the Tomato & Spices
Add the chopped tomato, salt, and chilli powder. Sauté until the tomato breaks down and becomes saucy (about 3–4 minutes).
Scramble the Eggs
Crack the eggs directly into the pan and stir continuously to scramble, mixing with the masala as it cooks.
Cook for 2–3 minutes until the eggs are fully cooked and slightly fluffy.
Garnish & Serve
Sprinkle with chopped coriander if using. Serve hot with roti, rice, or buttered toast.
Storage Tips
Fridge: Store in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water or oil.
Freezer: Freezing is not recommended, as scrambled eggs can become rubbery once thawed.
Meal Prep Tip: You can prep the onion-tomato masala in advance and add eggs fresh when ready to serve.
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Egg Curry
Ingredients
Method
- In a non-stick pan, heat the coconut oil over medium heat.
- Add the chopped onion and cook for 2–3 minutes until soft and lightly golden.
- Add the chopped tomato, salt, and chilli powder. Sauté until the tomato breaks down and becomes saucy (about 3–4 minutes).
- Crack the eggs directly into the pan and stir continuously to scramble, mixing with the masala as it cooks.
- Cook for 2–3 minutes until the eggs are fully cooked and slightly fluffy.
- Sprinkle with chopped coriander if using. Serve hot with roti, rice, or buttered toast.
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