Easy curried eggs recipe (using boiled eggs) without coconut or simple tomato egg curry recipe helps you make the most easy and simple curried egg which is delicious and healthy as well.
As you can guess, we use fresh tomatoes as one of the main ingredients (other than eggs of course) to make this easy curried eggs following this easy and simple tomato egg curry recipe from scratch.
You can make curried egg and use this yummy curry as a side for rice or flatbreads like chapathi or poori or even dosa, idli, idiyappam or appam. You can also use this curried eggs along with sandwich or whatever you like.
I have used chilies in the easy curried eggs recipe as I love spicy food, but you can skip the chilies if you don’t want it spicy.
This easy curries eggs recipe or easy egg curry recipe is basically a South Indian Kerala style egg curry recipe which is made using lots of spices. We can make curries eggs in different ways using coconut milk or grind coconut or just using onions but here we make this egg curry without coconut using fresh tomatoes, onions and spices along with the main ingredient which is boiled eggs.
I have this dry curried eggs recipe (without gravy) which is also very delicious and simple egg curry without gravy that you can enjoy as a side dish with dosa, chapathi or you can use it as a filling for sandwich.
Many of the curried eggs recipes call for coconut milk, but this recipe is free of coconut milk too, so if you don’t have coconut milk also you can make this yummy curried eggs using fresh tomatoes, onions and spices.
So here is how you can make curried eggs following this easy curried eggs recipe.
Easy Curries Eggs Recipe – Simple Tomato Egg Curry Kerala Style Recipe Below
Easy Curried Eggs Recipe - Simple Tomato Egg Curry Kerala Style Recipe Without Coconut
- 4 eggs
- 5 medium sized fresh tomatoes
- 1 large onion
- 1 green chilies sliced lengthwise, optional
- 2 teaspoons crushed garlic
- 1 teaspoon crushed fresh ginger
- water as required to boil eggs
- 1 cup extra water for gravy
- 1/2 teaspoon salt adjust as needed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon curry powder (optional)
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 4 dry red chilies optional
- 1 string curry leaves
- Add the water to a pan (for boiling eggs) and bring the water to a boil.
- As the water boils, add salt and gently add the eggs to the boiling water.
- Reduce the heat to low and cover and cook the eggs for 10 minutes.
- After 10 minutes of cooking, switch off the stove and discard the hot water.
- You can keep the eggs in little cold water if you are in a hurry, as it will help to cool off the eggs fast.
- Once the eggs are cooled completely, you can remove the shells and keep the boiled eggs aside in a bowl.
- Peel and slice the onion in thin long slices.
- To prepare the seasoning, heat oil in a pan and add mustard seeds.
- When the mustard seeds splutter, add red chilies and curry leaves, fry for a few seconds. Now the seasoning is ready.
- Add the sliced onion and little salt and saute the onions in medium heat until the onions are lightly browned.
- Meanwhile chop the tomatoes in medium sized pieces and keep aside.
- Once the onion slices are browned, add the garlic, ginger and sliced green chilies, saute for another 1 minute.
- Add the chopped tomatoes and enough salt, and stir fry the contents for about 2 minutes.
- Add one cup of water and cover the pan and cook in low heat for about 6 to 7 minutes or until the tomatoes are cooked and soft and have blended with the onions and water to make a tomato based gravy.
- Add all remaining spices - turmeric, red chili powder, garam masala powder and curry powder, cook for another 2 minutes in low heat keeping the pan opened.
- Meanwhile cut the boiled eggs in half so you have four pieces of boiled egg halves.
- Gently drop the egg halves to the gravy with the yolk side up and cook for another 1 more minute.
- You can use a spoon out little gravy and pour the gravy over the egg halves.
- Switch off the stove and keep the pan away from heat.
- Keep the pan closed so the mixture will blend with the eggs nicely.
Serve the egg curry or curried eggs with rice for lunch or dinner or you can serve it as a yummy side dish with South Indian breakfast items like dosa, chapathi, idiyappam, appam or you can use them to make curried egg sandwiches or enjoy it with pasta or anything you like!
Hope you found this post on easy curried eggs recipe or easy and simple tomato egg curry recipe helpful in making easy, simple and delicious tomato egg curry for breakfast, lunch or dinner!