Description
Packed with colorful aromatic spices and a kick of heat, this is the perfect dish to serve over rice or as a side to a comforting meal.
Ingredients
Scale
- 2 tablespoon vegetable oil
- 2–3 tablespoons Patak’s mild or medium curry paste
- 2 garlic cloves, minced
- 1 large tomato, finely chopped
- 1 teaspoon balsamic vinegar
- 1/2 cup water
- 4 large hard-boiled eggs, peeled
- Cilantro, for garnish
- Salt and pepper to taste
- Rice or naan bread, for serving
Instructions
- In a medium size pot over medium heat, add oil, curry paste, garlic, and tomato. Stir constantly and cook for 5 minutes.
- Add vinegar and water, lower the heat to a low simmer, cover, and cook for 15 minutes.
- Using a fork, gently pierce each egg several times and place them in the pot with the curry sauce. Spoon the sauce over the eggs (gently so they don’t break) and cook for an additional 5 minutes.
- Turn the heat off and transfer the eggs and curry sauce to a serving bowl. Season with salt if needed and top with fresh cilantro.
- Serve with naan bread or rice.
Notes
This easy egg curry recipe will keep refrigerated in an airtight container for up to 5-7 days.
To reheat: Place the curry in a pot and cook on low for 5-8 minutes.
Nutrition
- Serving Size: 1 egg
- Calories: 186
- Sugar: 1.9 g
- Sodium: 279.1 mg
- Fat: 15.6 g
- Saturated Fat: 7.4 g
- Carbohydrates: 5.1 g
- Fiber: 0.5 g
- Protein: 7.5 g
- Cholesterol: 186.5 mg
