Veda's Egg Curry
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Indian spiced egg curry is a Veda signature! This dish has similarities to the wildly popular shakshuka. The richness of the egg pairs perfectly with the heat of the spices. The depth in flavor comes from cooking down the tomatoes and cutting with a small bit of sugar. It make sense that historically this dish is saved for special occasions but lord knows we would love to eat it daily.
- 1 large onion finely chopped
- 1 can of diced tomatoes or equivalent of fresh tomatoes
- 1 can of coconut milk
- 1” piece of cinnamon
- 1 large bayleaf or a few smaller ones
- 2-3 cloves
- 1 tbsp of fresh garlic paste
- 1 tbsp of fresh ginger paste
- 3 green chilies sliced lengthwise
- ½ tsp Mumbai Spice Company turmeric
- 1 ½ tsp Mumbai Spice Company chili powder (adjust to your preferred heat level)
- 1 ½ tsp Kashmiri chili powder
- 1.5- 2 tsp Mumbai Spice Company coriander powder
- a sprinkle of brown or Turbinado sugar
- olive oil
- approximately 9 eggs
- chopped coriander to garnish
- Heat pan and add oil to coat the bottom of the pan. Add cinnamon, bayleaf, and clove.
- After a few seconds, add the finely chopped onions, green chilies, and a little salt.
- Cook onions until just slightly golden, then add ginger and garlic paste. Cook until the garlic and ginger are cooked well and the raw smell is gone. Then, add the turmeric, chili powders, coriander powder, and a little more salt.
- After 2 minutes add the diced tomatoes, stir and smoosh tomatoes with your spoon. The secret is to add a sprinkle of sugar and continuously stir and cook down the tomatoes until the oil rises to the top. It may take a while. The consistency will be thick. Add more oil and some ghee if necessary or a little bit of water.
- Once tomatoes are really cooked and oil rises, then add the can of coconut milk. Rinse the can with a little water and add this also. Stir and cook until the curry is almost done. The curry will glisten and flavors will be well combined.
- At this point, break the eggs into the curry, cover, and simmer lightly until the eggs begin to set. Then gently flip each egg over and turn off the heat. The eggs will continue to cook in the curry. Don’t overcook or the eggs will become hard. Take off the heat and sprinkle chopped coriander to garnish.
- Serve with rice.
Recipe Developer - Owner Jalsa By Veda
Veda is an Indian American mom, wife, teacher, and business woman living in Pittsburgh. Her professional background is in education, but she developed a love of food after 20+ years of cooking for her family. She cooks traditional Indian food, and her strength lies in creativity. She can take spices and flavors of Indian cuisine and use them to create new and unique recipes. Through constant recipe development and creating menus for local pop up dinners in Pittsburgh, she gives reigns to her creativity to use food as a medium for exploring the many facets of identity.
Find her on instagram @jalsabyveda