Quick Spiced Egg Curry

Author :
Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions: http://www.thetiffinbox.ca/2012/12/quick-spiced-creamy-egg-curry.html

6 eggs, hardboiled
1 tablespoon unscented oil
1 small onion, finely diced
4 cloves garlic, crushed
1 inch piece of ginger, grated to a pulp
1 tablespoon ground coriander
½ tablespoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon hot cayenne pepper
1 cup crushed tomatoes
1 cup coffee cream (18%) cream or you can use coconut milk
¼ cup hot water, if required
Salt to taste
Fresh chopped cilantro, to garnish
Rice or naan, to serve


Peel and halve the eggs.

Place the oil in a sauté pan on a medium heat, and add the finely diced onion. Fry for 5 – 7 minutes, stirring occasionally, until the onion is translucent and just beginning to brown.

Add the garlic and ginger and sauté for a minute, until the garlic is fragrant. Add the ground coriander, cumin, turmeric and cayenne and cook, stirring for an additional minute or two.

Add the crushed tomatoes. Cook for another 5 minutes, until the mixture begins to dry out a little. Season with a little salt.

Gently fold in the cream or coconut milk and bring the sauce up to a gentle simmer. If the sauce thickens too much, add a little hot water to thin it down.

Stir in the chopped cilantro, then adjust seasoning, adding a little more salt if required.

Lower the eggs into the curry. Reheat gently, and serve hot with rice or naan.