Tasty Tuesday: Mom’s Famous Egg Curry Recipe

For as long as I can remember, every single event featured my mom’s egg curry. It was delicious, warm, full of flavour, and quite easy to make for large batches. She boils the eggs in a large batch, cools, then fries each egg. My Mom used to always make the sauce at home by simply boiling tomatoes, peeling them, then purée-ing it into a sauce. Nowadays, she uses a shortcut by using organic pasta sauce. Convenient and easy! I hope you find this simple and filling dish as wonderful as we do.

Mom’s Famous Egg Curry

Serves: 4-6 people
Meal: lunch or dinner
Prep: 20 minutes
Cook time: 1 hour, divided


  • 12 eggs
  • 2 medium red onions, minced
  • 2 cups of tomato sauce
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • Salt to taste
  • 1/2 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric
  • 2 tablespoon oil
  • Fresh cilantro (garnish)


  1. Create masala.
  2. Heat oil. Sauteé onions until they soften.
  3. Add garlic and ginger until smell disappears.
  4. Add all dry spice until smells goes away.
  5. Add tomato sauce, then cover and simmer for 30 minutes. When it’s ready, oil will seep up through the sides of the pot.
  6. Boil eggs and peel once they have cooled.
  7. Cut in half and fry yellow side down in a nonstick pan with a little oil to slightly brown.
  8. Place eggs yellow side up into a glass baking dish. Spoon 1/4 teaspoon of masala over each egg with any remaining in between them.
  9. Optional: sprinkle cheese on top
  10. Bake at 350 degrees Farenheit or 175 degrees Celsius.
  11. Garnish with chopped cilantro and serve!