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poached egg curry

Poached Egg Curry

Abhipriya Raghav
An easy egg curry recipe with no fancy ingredients and pre-preparations.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 2 servings

Ingredients
  

  • 3 eggs
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 green chili, chopped
  • 1 tbsp ginger-garlic-green chili paste
  • 1 small tomato, finely chopped
  • 2 medium tomatoes, pureed
  • 1/4 tsp turmeric powder
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 1/2 tsp garam masala
  • salt, as per taste
  • 1 tsp crushed kasuri methi
  • 1 tbsp tomato ketchup
  • pepper, to flavor the eggs
  • handful of chopped coriander leaves

Instructions
 

  • In a wide pan, add oil and let it heat on a medium flame.
    poached egg curry
  • When the oil is hot, add the cumin seeds and let it splutter.
    poached egg curry
  • Add the onions and the green chili and saute until the onions turn translucent.
    poached egg curry
  • Add the ginger-garlic-green chili paste and saute until the raw smell disappears.
    poached egg curry
  • Add the chopped tomatoes along with a pinch of salt and cook till the tomatoes turn soft.
    poached egg curry
  • Add the tomato puree, cover the pan with a lid and let it cook for 3-5 minutes.
    poached egg curry
  • Add all the spice powders along with required salt and mix it well. Cook till oil separates from the masala.
    poached egg curry
  • When the curry is cooked, add the crushed kasuri methi.
    poached egg curry
  • Add the tomato ketchup along with some water and mix well.
    poached egg curry
  • Create some gaps in the curry using a spatula, as shown.
    poached egg curry
  • Break open the eggs in each gap and sprinkle some salt and pepper to flavor the eggs. Cover and cook for 2- 3 minutes on a low flame.
    poached egg curry
  • Garnish with some chopped coriander leaves.
    poached egg curry
  • Serve hot along with roti, lachha paratha or rice
    poached egg curry

Notes

  • Add red chili powder and green chilies according to your spice level.
  • After adding all the spice powders, cook well until oil separates from the masala.
  • Instead of tomato ketchup, you can add sugar or jaggery as well.
  • Tomato ketchup is added to balance the tartness of the tomatoes.
  • Add only a little water to dilute the curry. Do not add more.
  • The curry should be in a semi-solid consistency.
  • Do not cook the eggs for a longer time as even the yolk starts to cook. If you want firm yolks instead of runny, then cook for a few more minutes.
  • Add salt and pepper over the eggs just to flavor them. Remember that you have already added salt to the curry earlier.
  • Do not mix the curry after adding the eggs. If you mix, then you might end up with scrambled eggs.
Keyword curry, egg, indian, middle eastern, poached egg, shakshuka, south Indian