My Egg-traordinary Egg Curry!


It is a hot, cheap and tasty, protein packed, veggie friendly dish that is simple to knock up and even easier to scoff!


  • 2 x large potatoes
  • 4 large eggs
  • 2 dry chilli
  • 2 x bay leaf
  • 1 tsp. hot chilli powder
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tbsp vegetable oil
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tbsp ground turmeric
  • 2 tsp. ground garam masala
  • 1 x tsp. onion seeds
  • 1 x large onion, sliced
  • 2 x large tomatoes – chunky chopped
  • Salt and black pepper to taste

Step 1:

Hard boil and cool your 4 eggs, peel potatoes and chop into large chunks.

Step 2:

Heat the oil in a pan until hot. Add half of the spices  and pan fry the potatoes and eggs until crisp on the edges, note that we are not cooking the potatoes and eggs here as such, we are searing them in the spices. Once nicely coloured and crisp, place to one side until later.

Step 3:

Add the onion to the pan and soften for a few minutes allowing the onion to brown slightly. Add the ginger and the garlic pastes, remainder of the spices, potatoes, tomatoes, and eggs to the pan and mix with the spices and residual oil.

Step 4:

Add just enough water to cover the potatoes allowing them to cook. I recommend popping a lid  on top of the pan and allowing to boil for 5 – 10 minutes, after which the lid can be removed and the liquid reduced by 2/3. Mix the curry occasionally until a thick consistency which coats the ingredients and there you have it guys, easy peezy! Add a small squeeze of lime and some roughly chopped coriander and serve with a nice big naan or some boiled rice for a yummy scrummy egg..traordinary egg curry!! 😉

Stay tuned Folks!!!

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