IndianMedium · Hot
Indian Spiced Egg Curry
A rich and warming egg curry in a spiced tomato-onion gravy. Perfect over white rice for a complete meal under five dollars.
Prep
15 min
Cook
30 min
Total
45 min
Method
Prep
2
Dice yellow onion, chop tomatoes, mince garlic, grate ginger, and cube potato into half-inch pieces.
Build the Curry
3
Heat sunflower oil in a large frying pan or dutch oven over medium heat. Add diced onion and cook until softened and golden, about 8 minutes.
5
Add cubed potato and cook for 5 minutes, stirring occasionally.
6
Add tomatoes and cook down until they break apart, about 5 minutes.
Simmer and Finish
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
301
per serving
Source of protein · 13gLow sugar · 7gLow saturated fat · 3g
Protein
13g
Carbs
22g
Fat
19g
Sat. fat
3g
Fiber
5g
Sugar
7g
Sodium
704mg
Gluten FreeVegetarianPescatarianDiabetes FriendlyHeart HealthyAnti InflammatoryWeight ManagementCholesterol ManagementHigh ProteinLow CarbBudget Friendly
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Land
24Pt
Runoff
0.08g P
Egg drives 52% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
4
Spicy
Textures
TenderSilkyFirmSaucy
Aromas
EarthyPungentHerbalAromaticSmoky
Kitchen Equipment
Primary Tool
Frying PanCounter FootprintMedium
Safety & Storage
Cooking Temperature
Bring water to a rolling boil before adding eggs, then maintain gentle boil for full 10 minutes to ensure complete cooking and reduce salmonella risk.
Simmer curry on low heat for the full 15 minutes to ensure potatoes reach safe internal temperature and flavors develop properly.
Cross Contamination
Use separate cutting boards for raw egg preparation and fresh vegetables to prevent bacterial transfer.
Storage
Refrigerate leftover egg curry within 2 hours of cooking. Store in airtight containers and consume within 3-4 days.
High Risk Population
This dish contains eggs. Pregnant women, young children, elderly, and immunocompromised individuals should ensure eggs are fully cooked with no runny yolks.
Handling
Use caution when transferring boiled eggs from hot water to ice bath to prevent burns. Handle peeled eggs gently to avoid crumbling.
Allergen Warning
This recipe contains eggs. Individuals with egg allergies or sensitivities should avoid this dish.
Pro Tips
Technique
When boiling eggs, add a splash of white vinegar to the water — it helps the shells peel off cleanly and saves you from that frustrating egg-yolk wreckage.
Substitution
No fresh tomatoes? Use a 14-oz can of diced tomatoes instead. The flavor's just as good and they break down even faster in the pan.
Storage
This curry tastes even better the next day once the spices have had time to meld. Store in an airtight container for up to 4 days.
From the chef
Hard-boiled eggs nestled into a spiced tomato gravy is one of the most efficient meals you can build — cheap protein soaking up cumin, turmeric, cayenne, and paprika until every bite is deeply savory. The technique matters: bloom the spices after the tomatoes break down, then let the eggs sit in that sauce long enough to absorb it. Potatoes bulk it out and stretch the servings further. A squeeze of lemon at the end cuts through the richness just enough. Serve it over white rice and you have a full, satisfying meal for well under five dollars.
TagsBudget Friendly
AllergensEggs
Source: generated · June 10, 2026