Egg Curry

Eggs, who doesn’t love eggs! They make a wonderful, energetic , protein rich breakfast and can also be transformed into a hearty dinner as well as a delicate dessert.

Here I have an egg curry inspired from Shakshuka (A hearty Mediterranean dish of egg). It can make up for a hearty curry to pair up with your chapatis for lunch or dinner or a Sunday brunch with a nice bread.

Ok! So lets start

This recipe serves 2


  • Eggs – 4
  • tomatoes 2 Medium Finely chopped or chunky blended
  • Onions 1 Medium Finely chopped
  • Capsicum – 1 Finely chopped
  • carrots 1 Finely chopped (optional)
  • Green chilli – 1 Finely chopped
  • Lemon 1
  • coriander 1 Spring Finely chopped

Essentials and Spices-

  • Oil – 3 teaspoon
  • salt As per taste (I used little less than 1 spoon)
  • Chili powder – half spoon (Can add less if looking for less spicy version)


  1. Clean and finely chop all the vegetables
  2. Heat oil in a pan and add green chili and onion , after 2 min add carrot and capsicum
  3. Let them cook for 5 min, then add in tomato and add in spices and give it a mix
  4. Let the vegetables get completely done it will take around 5-10 min, keep stirring in between so they are not sticking to the pan
  5. Add lemon juice and give a stir
  6. lastly carefully open all 4 eggs in 4 separate bowls and take care yolks don’t break
  7. Gently  place 1 egg at a time on gravy without breaking the yolk and cover the lid
  8. Let it cook for 2-3 min on simmer if you like a runny yolk and 5-6 min if you want yolk to cook down
  9. Once done serve in the same skillet , garnish with coriander and chat masala (If you like)



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