Log in    Register

Login to your account


Curried Eggs


My mother used to make this when we couldn't be bothered to go shopping. It's one way of using ingredients in the store cupboard and makes a change from eggs and soldiers in the morning.

bar Curried Eggs

Picture by Werner Van Peppen

Serves 2

2 tbsp vegetable or sunflower oil
2 knobs butter
4 free range hard-boiled eggs
1 onion, finely chopped
4 free range hard-boiled eggs
½ tsp ground coriander
¼ tsp turmeric
¼ tsp chilli powder
¼ tsp salt
½ tsp ground cumin
Pinch of Garam Masala


Heat the oil and the butter in a saucepan then fry the onion for 8-10 minutes until they are golden brown.
Meanwhile, shell the eggs, quarter them, put them into a bowl and stir them with the coriander, turmeric, chilli powder, salt and cumin. When the onions are ready, tip the eggs into the pan and sauté for a few seconds. Sprinkle over the garam masala. Serve hot with chapattis or hot buttered toasts.
Plunge a knife into cold water before slicing hard-boiled eggs and the yolk won't crumble.

This dish makes a great sandwich filler.

And a few sprigs of fresh coriander for a bit of colour.


(c) 2012

Spice Bites