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Tomato and Egg Curry

A simple tomato and egg curry, perfect for breakfast or brunch.

Serves: 2

Tomato and Egg Curry


  1. In a small frying pan, heat the oil until hot, then add the cumin and mustard seeds. Fry until the mustard seeds start to pop.
  2. Add the garlic, chilli and curry leaves and fry for 1 - 2 minutes, or until the garlic start to brown around the edges.
  3. Add the tomatoes and fry for 2 - 3 minutes until they start to soften.
  4. Pour in 30 - 40ml of water, and cook for a further 2 - 3 minutes, until the mix has the consistency of a sauce.
  5. Season with salt and pepper, to taste.
  6. Crack the eggs into the sauce and cover with a lid (if you don't have a lid that fits you can use a large baking tray). Cook for around 4 minutes until the egg is cooked, but the yolk is still runny.
  7. Garnish with fresh coriander, and serve either with chapatis or thick toast.