Egg Curry Masala with Sunny Side Up Eggs
Cuisine: Indian
Course: Dinner
Diet: Eggetarian
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 4 eggs |
| Sunflower Oil | 1 tablespoon |
| Onion (finely chopped) | 1 medium |
| Homemade Tomato Puree | 2 cups |
| Red Chilli Powder | 1 teaspoon (adjustable) |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Coconut Milk (thick consistency) | 1/4 cup |
| Coriander (Dhania) Leaves | A small bunch (finely chopped, for garnish) |
| Salt | To taste |
Instructions
1. Preparing the Base of the Curry:
Start by preheating a pan over medium heat and adding the sunflower oil. Once the oil is hot, add the finely chopped onions. Sauté them until they become soft and translucent, which should take about 2 minutes. The caramelized onion forms the base of the curry, adding rich flavor to the dish.
2. Adding the Spices:
Next, add the red chilli powder, turmeric powder, and coriander powder to the pan along with salt to taste. Stir well and sauté for 2-3 minutes, ensuring that the spices are well combined with the onions, creating a fragrant and flavorful paste.
3. Cooking the Tomato Puree:
Once the spices are well mixed, add the homemade tomato puree to the pan. Stir everything together to ensure the spices and the tomatoes blend well. Cover the pan with a lid and let it cook for about 5 minutes. This allows the flavors to infuse and thicken the gravy.
4. Adding Coconut Milk:
After 5 minutes, add the coconut milk to the pan and stir to combine. Turn the heat to low, allowing the curry to simmer and come to a gentle boil. At this point, you can add a bit of water to adjust the consistency of the curry to your liking—thicker or thinner, depending on your preference. Allow the curry to simmer for another 5 minutes.
5. Adding the Eggs:
Once the curry base is ready, it’s time to add the eggs. Carefully break 4 eggs directly into the gravy, placing each egg in a separate spot on the pan. Sprinkle a pinch of salt on the yolks for added flavor. Cover the pan with a lid and cook for 8-10 minutes. The exact cooking time will depend on how you like your eggs:
- For fully cooked eggs with firm yolks, cook for 8-10 minutes.
- For a half-cooked yolk, reduce the cooking time to around 6 minutes.
- For runny yolks, cook for just 4 minutes, until the egg whites are set but the yolk remains liquid.
6. Garnishing and Serving:
Once the eggs are cooked to your liking, remove the pan from the heat. Garnish the Egg Curry Masala with freshly chopped coriander leaves for a burst of color and freshness. Serve the curry hot, and enjoy the fusion of creamy coconut, rich tomato, and perfectly cooked eggs.
7. Serving Suggestions:
This Egg Curry Masala with Sunny Side Up Eggs pairs beautifully with Whole Wheat Lachha Paratha, a bowl of Burani Raita, and a refreshing Kachumber Salad for a well-rounded and satisfying dinner. The soft, slightly crispy parathas are perfect for sopping up the flavorful gravy, while the cool raita and tangy salad balance the richness of the curry.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300-350 kcal |
| Protein | 18-20 g |
| Carbohydrates | 15-20 g |
| Fats | 20-25 g |
| Fiber | 2-3 g |
| Sodium | 350-400 mg |
| Cholesterol | 180-200 mg |
Pro Tip:
If you’re looking to make the curry a bit spicier, feel free to add extra red chilli powder or a fresh green chili along with the onions. For a richer flavor, you can also add a teaspoon of garam masala towards the end of cooking.
This comforting Egg Curry Masala with Sunny Side Up Eggs is a delightful twist on traditional egg curry, offering a creamy, spicy base that’s complemented by the luscious yolk of the eggs. The addition of coconut milk brings a subtle sweetness that balances the spices beautifully, making it a perfect dish for a cozy weeknight dinner. Enjoy!
