Easy Indian-style curried eggs

Easy Indian-style curried eggs

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  • 6
  • Easy
  • 15 minutes
  • 40 minutes


  • For the curry sauce:
  • 1 T oil
  • 1 onion, finely chopped
  • 3 garlic cloves, grated
  • 1 t ground cumin
  • 1 T fresh ginger, grated
  • 3 curry leaves
  • 50g sachet Woolworths tikka masala Indian curry paste
  • 1x 400g can whole unpeeled cherry tomatoes
  • 1 T tomato paste
  • 1/4 cup chicken stock
  • sea salt and freshly ground black pepper, to taste
  • 1 T olive oil
  • 200 g Woolworths paneer, cubed
  • 1 T Woolworths chermoula spice
  • 6 free-range eggs, hard-boiled
  • 4 Mediterranean flatbreads, toasted, for serving

Cooking Instructions

1. To make the curry sauce, heat the oil in a nonstick pan and fry the onion for 5 minutes, or until translucent. Add the garlic, cumin, ginger, curry leaves and curry paste and cook for a further 3 minutes. Add the remaining ingredients and simmer for 15 minutes.
2. In a separate pan, heat the olive oil over a medium to high heat. Toss the paneer in the chermoula spice and grill in the pan until crispy.
3. Toss the hard-boiled eggs with the curry sauce and paneer. Serve with toasted flatbread and fried curry leaves.

Cook's note: Curry for breakfast? Yes, please! I love combining the tastes of India and North Africa in this flavour-packed recipe. Woolies’ paneer is great (obvs) but if you want to try making your own, follow TASTE online ed Amy Ebedes’ easy steps here.

Find more Indian inspiration here.

Jacqueline Burgess Recipe by: Jacqueline Burgess
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Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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