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)
- Create masala.
- Heat oil. Sauteé onions until they soften.
- Add garlic and ginger until smell disappears.
- Add all dry spice until smells goes away.
- Add tomato sauce, then cover and simmer for 30 minutes. When it’s ready, oil will seep up through the sides of the pot.
- Boil eggs and peel once they have cooled.
- Cut in half and fry yellow side down in a nonstick pan with a little oil to slightly brown.
- 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.
- Optional: sprinkle cheese on top
- Bake at 350 degrees Farenheit or 175 degrees Celsius.
- Garnish with chopped cilantro and serve!