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Egg curry

Don’t you just love it when you run into a new blog that you go through and read like a novel? And don’t you love it even more when this blog teaches you how to make an old recipe a new way? That’s how I felt when I run into this recipe on Sheilla’s blog Kitchen Secrets .

Over the years I have known only one way of making egg curry; you make the curry sauce you boil the eggs, put the boiled eggs (minus the shell of course) into the  curry and your done. Well Kitchen Secrets had a slightly different and I guess easier way of doing it. You make the curry sauce, break the egg into the sauce cook the egg for a few minutes and you’re done. How cool is that? Especially if you do not like boiled eggs. It’s like having a poached egg curry.

It was super delicious, I made a couple of changes made it a little bit complicated (Kitchen Secrets’ recipe is pretty straight forward) I had it with chapo but think it would be even better with naans and quite good with rice too. HAPPY COOKING!!


Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4


  1. 4 eggs
  2. 2 onions
  3. 2 big tomatoes
  4. 2 curry leaves (optional)
  5. ½ teaspoon turmeric powder
  6. 6 black pepper corns
  7. 4 cardamoms
  8. Small cinnamon stick
  9. 1 tablespoon minced garlic
  10. 1 ½ teaspoon crushed ginger
  11. 1 or 2 green chilies
  12. Bunch of chopped dhania (coriander


In a wok or sufuria add a little oil & the peppercorns, cardamoms, cinnamon and curry leaves if using. Once they start to pop add the onions and cook till they are almost translucent then add the ginger and garlic. Stir for about two minutes the add the tomatoes.

When oil starts to float on the sides of the tomatoes add the turmeric, chillies, dhania and salt and about 2 cups of water and let it boil.

Once water is boiled take one egg at a time and break it into the sauce, sort of like you would with a poached egg. Take the second one and beak it away from the 1st and repeat with the remaining two eggs. Reduce the heat and cover your wok with a lid and let the eggs cook to your liking about 7 minutes for a well done egg. You can insert a toothpick into the egg to check if the egg is ready. If the sauce is not thickened by now you can let it cook some more so that it thickens. Serve with rice, chapatti or naans