Easy Egg Curry

Egg curry is a dish I discovered while traveling in India, adapted here with a simplified approach that uses store bought curry powder, coconut milk, and canned tomatoes instead of blending individual spices from scratch. My version adds soy sauce to the curry base, a technique borrowed from Chinese home cooking that creates a more savory flavor.

When I got back from India, I found it difficult to make traditional Indian curry on a daily basis because it requires so many individual spices. My mom has a family braised beef dish that uses curry powder, soy sauce, and tomato paste together, and that combination inspired the sauce for this egg curry. 

For my recipe, I cook the onions until golden, toast the curry powder with garlic and ginger, then simmer everything with coconut milk and canned tomatoes until thick and rich, all in about 30 minutes. The leftover sauce tastes even better the next day, and you can throw in chopped vegetables, shrimp, or leftover chicken for a completely new meal. I hope you give this egg curry a try at home, I mean it is super easy to make and tastes incredible!

• 6 large eggs
• 1 tablespoon butter (or vegetable oil)
• 1 white onion , minced
• 4 cloves garlic , minced
• 1 tablespoon ginger , minced
• 4 tablespoons curry powder (or 3 tablespoons for a less spicy dish)
• 1 teaspoon cumin powder
• 1/2 teaspoon ground black pepper
• 1 can (14 oz / 400g) tomatoes , diced
• 1 can (14 oz / 400g) full-fat unsweetened coconut milk
• 1/2 cup chicken stock (or vegetable stock)
• 1 tablespoon soy sauce (or tamari sauce for gluten-free)
• Salt to taste
• Chopped cilantro leaves for garnish (Optional)