top of page



5 eggs

2 tablespoons rapeseed oil


1.5 yellow onions


2 cloves garlic


1 cm ginger


0.5 dl fresh coriander


2.5 dl water


4 normal-sized tomatoes (2.5 dl cut into pieces)


2 teaspoons salt


1 teaspoon ground coriander


1 teaspoon garam masala


1 teaspoon turmeric  


1 teaspoon curry hot chili 

Indian egg curry

A tasty stew made from eggs, onions and tomatoes as well as lots of spices that give a nice taste. Can be eaten as such or with, for example, rice or a salad.

Time: 25 minutes   |   2 servings

Do this

Start by boiling the eggs for about 6-7 minutes, then peel them. While the eggs are boiling, the onion and tomato can be chopped.

Stir together salt, curry hot chili and turmeric in a small bowl and then marinate the boiled eggs in this spice mixture.

3. Fry the marinated eggs in a frying pan together with a little oil until they have a crispy golden brown color. Then remove the eggs from the frying pan.

4. Now add chopped onion, crushed garlic, grated ginger and ground coriander to the frying pan and fry until the onion has taken on a little color. Then add boiling water and bring to the boil.

5. Now add the sliced tomatoes and cook for 10 minutes, under a lid to preserve the liquid, but if you want to reduce the liquid level, cook without a lid.

Now add garam masala and stir.

7. Now put the eggs in the pot and top it all with fresh coriander.

Clear! A tasty stew that can be served with a portion of boiled rice or a fresh salad.


Boil the eggs for 6-7 minutes and cut into onions and tomatoes in the meantime. Then peel the eggs and marinate them in salt, curry hot chili and turmeric.


Fry the marinated eggs in a little oil for a few minutes until they have a golden brown surface.


Remove the fried eggs for the time being and instead add chopped onion, garlic, ginger and ground coriander and fry until the onion has a little color. 


Now add water and tomato and cook for 10 minutes. Then garam masala is added.


Now the eggs are also put in the pot and the whole thing is topped with fresh coriander.



bottom of page