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Golden Egg Curry Recipe





1. Place the eggs in a saucepan and cover with cold water. Bring to the boil, reduce the heat to medium, and boil for 8 minutes. Drain the eggs and run under cold running water. When cool enough to handle, peel the eggs.

2. Add the oil to a frying pan, along with the turmeric. Heat until very hot (test with a wooden chopstick or wooden spoon; if it sizzles, the oil is ready). Slowly add the peeled eggs and fry, turning with chopsticks or a spoon, until blistered and golden all over.

3. Remove the eggs from the oil and set aside. Discard the oil and wipe the pan clean. In the same pan, drizzle a little oil and set over a medium heat. Once hot, add the shallots and garlic and season with some sea salt. Cook for 2–3 minutes, until the shallots have softened.

4. Add the cinnamon, ginger, and chilli and cook for another 1–2 minutes to release the flavours, then add the tomatoes, along with a splash of water, and season with sea salt and black pepper. Simmer for 10–15 minutes, until the tomato has broken down – if the mixture gets dry, add a little more water.

5. Cut each egg in half lengthwise and place, cut-side down, into the sauce. Turn up the heat and cook for 3–4 minutes, until the sauce is thick and bubbling. Top the egg curry with a sprinkle of sliced spring onions and serve with rice, quinoa, or flatbread.

Recipe extracted from Family: New Vegetarian Comfort Food to Nourish Every Day by Hetty McKinnon (£24.99, Prestel). Photography © Luisa Brimble

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