Egg Curry Recipe

Almost everyone loves eggs and it is often what you find in the fridge when the pantry is running low on stock. Here's a quick and tasty Egg Curry recipe for those lazy dinners.


3 tbsp. oil
3 bunches of spinach, chopped
2 tomatoes
2 onions, cut into ¹/₄ pieces
1 tsp. garlic, minced
1 tsp. ginger, minced
Salt to taste
¹/₂ tsp. turmeric powder
2 tsp. coriander-cumin powder
¹/₄ tsp. chili powder
6 egg yolks


Grind the tomatoes, ginger, garlic, and onion for 1-2 minutes. Add oil in a pan followed by the tomato mixture. Let come to a boil and cook 1-2 minutes. Add turmeric powder, coriander-cumin powder, and chili powder and let cook for another 4-5 minutes until oil starts to ooze out.

Next, add the spinach and cook for 5-8 minutes until it has wilted. If the pan seems dry, add ¹/₄ cup water. Carefully drop the egg yolks onto the spinach and cover with a lid. Make sure not to stir. Let cook for 4-5 minutes or until the egg yolk has set.

Enjoy your egg curry with some ugali or bread.
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