Whether it is a quick lunch, or an elaborate dinner spread, tomato egg curry finds the perfect spot on your dining table. It is an easy-to-make recipe which unites your love for eggs with a spicy tomato base. So, in a way, it looks after your nutritious needs and at the same time pleases your taste buds. To learn how to make this recipe, read on.
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Place a deep-bottomed saucepan on high heat and fill it with water. Add the eggs to the water and let it boil for ten minutes.
Take a knife and cut an ‘x’ on the bottom of the tomatoes. Then, place a deep-bottomed saucepan on high heat and boil some water in it. Now, drop the tomatoes in the pan and let them boil for 30 to 60 seconds. Once the skin starts to peel away, remove them on a plate.
Meanwhile, place another saucepan on medium-high heat and add oil to it. Once the oil is hot enough, add sliced onions and let them cook until they turn slightly brown. Now, add the blanched tomatoes, turmeric, cumin powder, red chilli powder, chopped green chillies and salt to the pan. Take a hand-held masher and gently crush the tomatoes. Let the mixture cook for a few minutes.
Add the boiled eggs to the curry and let it simmer for five minutes. Then, garnish it will coriander leaves and serve it with roti or hot rice.
You can add yoghurt or coconut milk to make the dish richer and thicker in consistency.
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Frequently Asked Questions
Can I use tomato puree to make tomato egg curry?
Yes, you can use tomato puree to make tomato egg curry. However, the flavour from fresh tomatoes will have an upper hand.
Can I add fried boiled eggs to this dish?
Yes, you can add fried boiled eggs to this dish.