Easy Egg Curry Recipe

For a dish that typically involves hours of cooking, these tender eggs smothered in a super rich tomato and coconut curry sauce come together surprisingly fast without sacrificing on flavor. The recipe takes a simpler approach to curry by calling for high quality and widely available ingredients, making it an ideal option for a busy weekday dinner.

To make the eggs

1. Bring a pot with at least 3 inches of water to a boil over high heat. Reduce heat to low and carefully place eggs into the pot using a ladle. Boil eggs 6 minutes for runny yolks, 8 minutes for medium soft-boiled, or 10 minutes for hard-boiled.
2. While eggs cook, prepare an ice bath by combining ice and tap water in a large bowl. Once eggs are cooked, immediately transfer to ice bath to cool for 2-3 minutes. If you don't have ice on hand, simply run cool tap water over the eggs for a couple minutes until they cool down.
3. If serving the curry as soon as the sauce is done, peel eggs and set aside. If making the curry ahead and serving later, store eggs in the fridge with shells intact for up to 4 days and peel when you're ready to serve.

To make the curry

1. Add butter or oil to a 4-quart dutch oven or medium nonstick skillet and preheat over medium heat. Add onions and cook, stirring often, until soft and lightly golden, about 8 minutes.
2. To the onions, add garlic and ginger. Cook and stir for 1 minute or until fragrant.
3. Add curry powder, cumin powder, and black pepper to onion mixture and cook 1 minute or so. Add canned tomatoes and coconut milk, stir well, and cook for another 2-3 minutes.
4. Add chicken or vegetable stock and soy sauce and bring to a boil. Lower heat slightly and simmer uncovered for 10 minutes, or until the curry thickens enough to coat the back of a spoon. Remove from heat and add the peeled eggs right when you're ready to serve so the yolks stay just the way you like them. Serve hot over steamed rice with garnished with cilantro as an entrée.

   Farm Team Tips

   Any packaged or bulk curry powder mix or mild Madras curry powder will work well in this recipe. Use either 3 or 4 tablespoons depending on your preferred level of spice.

   If you own an Instant Pot, try using it to cook your hard-boiled or soft boiled eggs.

   This dish is meant to be very saucy, and makes the perfect amount for 6 eggs. If you want to cook up to 8 eggs, there's no need to tweak the sauce quantity (simple season with a bit of extra salt). If you're cooking for a smaller crowd, it's worth making the entire batch of curry sauce and storing leftovers in your fridge for serving over veggies, chicken, shrimp, or even scrambled eggs.