Cape Malay cured eggs

Cape Malay cured eggs

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 15 minutes
  • 30 minutes
  • Woolworths Ken Forrester Viognier 2015


  • For the Cape Malay sauce:
  • 1 onion, finely chopped
  • 3 garlic cloves, grated
  • 1 t cumin
  • 1 t coriander
  • 1 T ginger, grated
  • 3 curry leaves
  • 50 g Woolworths Indian tikka masala paste
  • 1 x 400 g Whole peeled tomatoes
  • 1 T tomato paste
  • ¼ cup chicken stock
  • Sea salt and freshly ground black pepper, to taste
  • 4 free-range eggs, hard-boiled
  • Toasted flatbread, for serving

Cooking Instructions

To make the Cape Malay sauce, heat the oil in a nonstick pan and fry the onions for 5 minutes, or until translucent. Add the garlic and cook for a further 3 minutes.

Add the remaining ingredients and simmer for 10 minutes.

Toss the hard-boiled eggs through the sauce and serve with toasted flatbread.

Discover more egg-cellent recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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