Spicy Egg Curry Recipe – Red Onion & Tomato Masala

Last Updated on 2 months by Neha Deshmukh

Spicy Egg Curry Recipe – Red Onion & Tomato Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting curry that doesn’t take all day to make. This Spicy Egg Curry is exactly that – a vibrant, aromatic dish packed with flavour, and surprisingly quick to get on the table. I first made this when I was craving something deeply satisfying but didn’t have hours to spend in the kitchen, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average egg curry. The secret lies in the slow-caramelized red onions and a generous blend of spices. It’s a little bit spicy, a little bit tangy, and completely addictive. Plus, it’s a fantastic way to use up those extra eggs! It’s perfect for a weeknight dinner, a weekend brunch, or even a festive gathering.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 4 eggs
• 5 cups sliced red onions
• 1 cup cubed tomatoes
• 1 tsp minced garlic
• 1 tsp grated ginger
• ½ tsp red chilli powder (adjust to your spice preference!)
• ½ tsp Kashmiri chilli powder
• ¼ tsp turmeric powder
• 2 tsp coriander powder
• A few curry leaves
• 2 tbsp coconut oil
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Kashmiri Chilli Powder: Don’t skip this! It gives the curry a beautiful, vibrant red colour without adding a ton of heat. It’s all about the colour, trust me.
• Red Onions: Red onions are naturally sweeter than yellow onions, and they caramelize beautifully, creating a rich base for the curry. They really make a difference!
• Coconut Oil: Using coconut oil adds a lovely, authentic South Indian flavour. It’s subtle but noticeable. If you don’t have it, you can substitute with vegetable oil, but coconut oil is highly recommended.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, hard boil your eggs. Once cooked, cool them down, peel them carefully, and set them aside. You can even make little slits in the eggs – this helps them absorb all that delicious flavour later on.
2. Now, thinly slice those red onions. You want about 5 cups worth. Separating the layers as you slice helps them cook evenly.
3. Heat the coconut oil in a nice, wide pan over low-medium heat. Add the sliced onions and let them sauté. This is the most important part – be patient! We want them to become translucent and start to soften.
4. Once the onions are softened, add the minced garlic, grated ginger, red chilli powder, Kashmiri chilli powder, turmeric powder, and coriander powder. Give everything a good mix, making sure the spices coat the onions.
5. Now, lower the heat and cook the onion-spice mixture for 10-12 minutes. Stir frequently to prevent burning. You’re looking for a deep golden-brown colour and a lovely caramelized aroma.
6. Add the cubed tomatoes and a few fresh curry leaves. Mash the tomatoes into the mixture as they cook down. This helps create a smooth, integrated sauce.
7. Season with salt and continue to cook until the onions achieve a thick, jam-like consistency. This takes time, but it’s so worth it.
8. Gently add the hard-boiled eggs to the pan, making sure they’re fully coated in the masala.
9. Finally, garnish with fresh coriander leaves and let the curry rest for about 5 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Don’t rush the onions! Seriously, slow and low is the key to a flavourful curry.
• Taste as you go. Adjust the spice levels to your liking.
• Use fresh spices whenever possible. They make a huge difference in flavour.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Use plant-based “eggs” made from tofu or chickpeas. They won’t have the exact same texture, but they’ll still soak up all the flavour.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: If you like it really hot, add a pinch of cayenne pepper or a finely chopped green chilli. For a milder curry, reduce the amount of red chilli powder.
• Festival Adaptations: This is a fantastic addition to an Easter brunch spread or any special occasion where you want something a little different. My aunt always makes a big batch for Diwali!

Serving Suggestions

Serve this Spicy Egg Curry with fluffy basmati rice, warm rotis, or even some crusty bread to soak up all that delicious sauce. A side of raita (yogurt dip) can help cool things down if you’ve gone heavy on the chilli powder.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

1. Can I use a different type of oil instead of coconut oil?

You can! Vegetable oil or sunflower oil will work in a pinch, but coconut oil really adds a lovely flavour.

2. How can I make the egg curry less spicy?

Reduce the amount of red chilli powder, or add a tablespoon of yogurt to the curry while it’s cooking.

3. What is the best way to peel hard-boiled eggs without damaging them?

I find that shocking the eggs in ice water immediately after boiling makes them much easier to peel.

4. Can I add other vegetables to this egg curry?

Absolutely! Potatoes, peas, or spinach would all be delicious additions.

5. How long does this egg curry keep in the refrigerator?

Up to 3 days in an airtight container.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!