Tomato and Egg Curry Recipe

Egg Curry
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  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

    14.6 g
  • Saturated Fat

    7.2 g
  • Cholesterol

    240 mg
  • Sodium

    757 mg
  • Potassium

    229 mg
  • Total Carbohydrates

    16.0 g
  • Dietary Fiber

    4.2 g
  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


This tomato and egg curry is a fabulous Indian dinner recipe with a variety of uses.

Use it as a main dish, served with a side dish of chapatis or rice, or serve it as one of several tasty Indian dishes for a larger meal or on a buffet.

It’s a great dish for vegetarians (those who still eat eggs).

And best of all, it’s quick, easy, healthy and delicious!

Tomato and Egg Curry Recipe

diabetic recipevegetarian labelgluten free labellow carb label


  • 4 onions
  • 4 tablespoons ghee (clarified butter) or olive oil
  • 1 1/2 tablespoons grated fresh ginger
  • 1/2 teaspoon cayenne
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 3 cloves garlic
  • 1 – 28 ounce can tomatoes
  • 8 eggs
  • 1 teaspoon garam masala


Step 1

Peel the onions and slice them thinly. Sauté the onions in the ghee (or oil) until soft but not browned. Add the ginger, cayenne, coriander, turmeric, cumin and salt and sauté for five minutes longer.

Step 2

Peel and dice the garlic and add it. Purée the tomatoes (you can do this in a food processor, blender or food mill or just mash them with a potato masher) and add them to the tomato mixture.

Step 3

Simmer uncovered about 20 minutes, stirring occasionally.

Step 4

Add the garam masala to the sauce and stir well. Cook for a couple of minutes.

Step 5

Either hard cook or poach the eggs lightly and gently add them to the sauce. Make sure the eggs are well coated with the sauce and cook, covered, for 10 minutes so the eggs absorb the flavors. (If the sauce mixture gets too thick, add water 1/2 cup at a time, stirring well after each addition. Cook for a further five minutes until the liquid has been partially absorbed into the masala. The amount of water can be adjusted depending on the desired consistency of the curry.)

The eggs should have a thick coating of masala.

Serves 6.

To Make the Garam Masala:

the seeds from 2 cardamom pods
2 teaspoons whole cumin seeds
1 teaspoon whole cloves
30 black peppercorns
2 inch piece cinnamon stick

Grind everything together in a coffee grinder or food processor. Keep it tightly sealed in the freezer for a few months worth of curries.

You will find another recipe for garam masala, slightly different from this one, here.

Before serving, garnish the dish with toasted slivered almonds if desired.

Serve the egg curry recipe with chappatis, parathas and or rice pulao. It’s also wonderful as a an accompaniment to a vegetable dish in a vegetarian meal.


The masala base for this dish can be made ahead and can even be frozen.

If you love this egg curry recipe, browse our other Indian recipes here.

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Egg Curry

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