Curried Eggs

Prep Time
Cook Time
Ready In

"Hard boiled eggs in a curry sauce. Serve with rice or on toast."

Original recipe yields 5 servings


  • Serving Size: 1 (259.7 g)
  • Calories 257.2
  • Total Fat - 20.2 g
  • Saturated Fat - 10 g
  • Cholesterol - 343 mg
  • Sodium - 127.8 mg
  • Total Carbohydrate - 9.3 g
  • Dietary Fiber - 3.1 g
  • Sugars - 2.7 g
  • Protein - 12.1 g
  • Calcium - 93 mg
  • Iron - 3 mg
  • Vitamin C - 35.2 mg
  • Thiamin - 0.1 mg

Step 1

Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.

Step 2

Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.

Step 3

Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.

Step 4

Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.

Step 5

Add lemon zest and parsley. Stir again and serve while hot.

Tips & Variations

No special items needed.



What a way to wake up the taste buds, I scaled back for 1 used 2 eggs and increased the other ingredients a little to suit and instead of using boiled eggs I chose to poach the 2 eggs in sauce (adding a little extra liquid to allow the eggs to poach) and served with a slice of toast to mop up the yolk and the sauce (would have preferred naan bread but had none). Would also like to try this served over some rice. Thank you Mikekey, made for Pick Me tag game.

review by:
(15 Dec 2014)