Desi Egg and Tomato Breakfast Curry
PakistaniBreakfastDesi eggsEasy
Soft boiled eggs simmered in a light tomato and onion masala — a quick desi breakfast curry served with roti or toast.
Prep time10 min
Cook time20 min
Total time30 min
Servings3
Ingredients
- 4 Desi eggs, boiled and peeled
- 3 tomatoes, chopped
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 2 tbsp oil
- Fresh coriander for garnish
Method
- Boil the eggs for 10 minutes, cool, peel and halve.
- Heat oil, add cumin seeds, then fry the onion until light golden.
- Add ginger-garlic paste, tomatoes and all the spices; cook until the oil separates.
- Add 1/2 cup water and simmer 5 minutes.
- Add the egg halves, spoon masala over them and simmer 3 minutes. Garnish with coriander and serve hot with roti or toast.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)13 g
Fat (estimate)14 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Do not overcook the eggs in the masala or the yolks turn rubbery. Food safety: eggs must be fully boiled and the curry served hot. Allergens: contains egg. Substitute: use tinned tomatoes when fresh ones are expensive, or add a pinch of sugar to balance sour tomatoes. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).