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Halved hard-boiled eggs in spiced tomato curry sauce with cilantro and rice
TrendyTadka Editorial

15-Minute Spiced Tomato Hard-Boiled Egg Curry

Prepared hard-boiled eggs warm gently in a quick onion-tomato curry sauce flavored with ginger, garlic, cumin, coriander, and garam masala.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 peeled hard-boiled eggs halved lengthwise
  • 1 tablespoon neutral oil
  • 1/2 cup frozen diced onion
  • 1 tablespoon finely grated fresh ginger
  • 2 garlic cloves finely grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne optional
  • 1 can 8 ounces plain tomato sauce
  • 1/2 cup water
  • 1/2 teaspoon kosher salt
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped cilantro

Method
 

Instructions
  1. Heat oil in a 10-inch skillet over medium-high heat. Add frozen onion and cook for 2 to 3 minutes until thawed and softened.
  2. Add ginger and garlic; cook for 30 seconds. Stir in cumin, coriander, garam masala, turmeric, and cayenne for 20 seconds.
  3. Add tomato sauce, water, and salt. Simmer uncovered for 5 minutes until the gravy lightly coats a spoon.
  4. Lower the heat. Nestle the egg halves into the sauce cut-side up. Spoon sauce over the whites, cover, and warm for 2 to 3 minutes without boiling hard.
  5. Remove from heat and add lemon juice and cilantro. Serve promptly.

Notes

  • Halve cold eggs cleanly with a thin sharp knife.
  • Keep the yolks facing up so they do not fall into the sauce.
  • Do not boil the curry after adding eggs.
  • Optional browning is best limited to 30 seconds per side in a separate film of oil.