Pantry Egg Curry

by BudgetBites
Prep: 10m
Cook: 20m
vegetarian
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Ingredients
Servings:4
6eggs
2tbspoil
1onion
1jalapeno
2garlic cloves
2tspginger
1tspgaram masala
1tspground cumin
1tspground turmeric
2tspground coriander
1/2tspground cinnamon
1 1/2tspsalt
1tbsptomato paste
1green bell pepper
1red bell pepper
14ozcanned diced tomatoes
3/4cupcoconut cream
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Boil the eggs

    Put the eggs in a pot, cover with cold water, and bring to a boil. Simmer 6-8 minutes (6 for a jammy yolk, 8 for firm), then move them to a bowl of ice water to cool. Peel and slice in half.

  1. 2

    Start the sauce

    Heat the oil in a large skillet over medium. Add the sliced onion, sliced jalapeno, minced garlic, minced ginger, garam masala, cumin, turmeric, ground coriander, cinnamon, salt, and tomato paste. Fry about 3 minutes, stirring often, until the onion softens.

  2. 3

    Simmer it down

    Add the diced bell peppers, canned tomatoes, and coconut cream. Stir together, bring to a boil, then drop to a simmer for 5-6 minutes until it thickens up a bit.

  3. 4

    Add the eggs

    Nestle the halved eggs into the sauce and let them heat through for 3-4 minutes.

  4. 5

    Serve

    Spoon over rice. A little chopped cilantro and a squeeze of lime on top is nice if you have them, but it's plenty good without.

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Pantry Egg Curry

Created by: BudgetBites

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 6 eggs
  • 2 tbsp oil
  • 1 onion
  • 1 jalapeno
  • 2 garlic cloves
  • 2 tsp ginger
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp salt
  • 1 tbsp tomato paste
  • 1 green bell pepper
  • 1 red bell pepper
  • 14 oz canned diced tomatoes
  • 3/4 cup coconut cream

Instructions

  1. Boil the eggsPut the eggs in a pot, cover with cold water, and bring to a boil. Simmer 6-8 minutes (6 for a jammy yolk, 8 for firm), then move them to a bowl of ice water to cool. Peel and slice in half.
  2. Start the sauceHeat the oil in a large skillet over medium. Add the sliced onion, sliced jalapeno, minced garlic, minced ginger, garam masala, cumin, turmeric, ground coriander, cinnamon, salt, and tomato paste. Fry about 3 minutes, stirring often, until the onion softens.
  3. Simmer it downAdd the diced bell peppers, canned tomatoes, and coconut cream. Stir together, bring to a boil, then drop to a simmer for 5-6 minutes until it thickens up a bit.
  4. Add the eggsNestle the halved eggs into the sauce and let them heat through for 3-4 minutes.
  5. ServeSpoon over rice. A little chopped cilantro and a squeeze of lime on top is nice if you have them, but it's plenty good without.

Notes & Tips

Six eggs feeds four people here, which is exactly why this one is a keeper on a tight week - it runs right around $1.75 a serving with a can of tomatoes and whatever spices are already in the cabinet. Eggs are the cheapest protein at the store and they hold up great in a sauce like this. No coconut cream? A splash of any milk or a spoon of plain yogurt stirred in at the end gets you close. Leftovers reheat well on the stove.