Is it one of those days where you do not have the mood to cook food, yet want something tasty? Don’t worry; this poached egg curry is here to save your day! So, what is special about this one, when there are many egg curry recipes?
Well, this poached egg curry recipe is a very easy one pan dish. It does not involve any fancy ingredients or any pre-preparations like boiling the eggs. Also, it can be prepared in no time! What more reasons do we want? right?!
The curry base is prepared and the eggs are directly dropped into it. It is then simmered in the curry. Inspired from the middle-eastern dish, ‘shakshuka’, this version has an Indian twist added. The original recipe differs in the spice powders used and also the curry base ingredients.
So, what does this ‘poached egg’ curry means? It is somewhat similar to the normal poached eggs. But, the eggs in the curry are not as runny as the poached eggs are. These eggs when dropped and simmered in the curry absorb all the flavors of it. If you are an egg lover, especially a lover of those half cooked, gooey eggs, then this curry is the perfect recipe for you!
The poached eggs curry is an Andhra style curry. So, it is quite spicy by itself. You can reduce the heat by reducing the amount of chili powder added. But, the real taste and flavor of the eggs will be lost. You can try serving it with some curd alongside to match the heat.
If you are ever running out of time to prepare your lunch or dinner, this curry is the perfect choice as it can be prepared in very less time. The time required to prepare the whole dish depends on the time taken to prepare the curry base. Cooking the eggs in the curry just takes about 2-3 minutes as we do not want the eggs to be cooked through.
Serve the poached eggs curry with lachha paratha, roti or rice. Also, serve some curd alongside for a complete and balanced meal. Enjoy it with your family. Happy cooking and eating!
Are you an egg lover? Don’t forget to go through my other egg recipes to indulge yourself in some egg-love!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
If you have tried any of my recipes, then tag @the_busy_apron and share it on Instagram with the hashtag #thebusyapron. Also tag @TheBusyApron and share it on Twitter with the hashtag #thebusyapron.
Poached Egg Curry
- 3 eggs
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1 large onion, finely chopped
- 1 green chili, chopped
- 1 tbsp ginger-garlic-green chili paste
- 1 small tomato, finely chopped
- 2 medium tomatoes, pureed
- 1/4 tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp coriander powder
- 1/2 tsp garam masala
- salt, as per taste
- 1 tsp crushed kasuri methi
- 1 tbsp tomato ketchup
- pepper, to flavor the eggs
- handful of chopped coriander leaves
- In a wide pan, add oil and let it heat on a medium flame.
- When the oil is hot, add the cumin seeds and let it splutter.
- Add the onions and the green chili and saute until the onions turn translucent.
- Add the ginger-garlic-green chili paste and saute until the raw smell disappears.
- Add the chopped tomatoes along with a pinch of salt and cook till the tomatoes turn soft.
- Add the tomato puree, cover the pan with a lid and let it cook for 3-5 minutes.
- Add all the spice powders along with required salt and mix it well. Cook till oil separates from the masala.
- When the curry is cooked, add the crushed kasuri methi.
- Add the tomato ketchup along with some water and mix well.
- Create some gaps in the curry using a spatula, as shown.
- Break open the eggs in each gap and sprinkle some salt and pepper to flavor the eggs. Cover and cook for 2- 3 minutes on a low flame.
- Garnish with some chopped coriander leaves.
- Serve hot along with roti, lachha paratha or rice
- Add red chili powder and green chilies according to your spice level.
- After adding all the spice powders, cook well until oil separates from the masala.
- Instead of tomato ketchup, you can add sugar or jaggery as well.
- Tomato ketchup is added to balance the tartness of the tomatoes.
- Add only a little water to dilute the curry. Do not add more.
- The curry should be in a semi-solid consistency.
- Do not cook the eggs for a longer time as even the yolk starts to cook. If you want firm yolks instead of runny, then cook for a few more minutes.
- Add salt and pepper over the eggs just to flavor them. Remember that you have already added salt to the curry earlier.
- Do not mix the curry after adding the eggs. If you mix, then you might end up with scrambled eggs.