Egg and Tomato Dinner Curry
PakistaniDinnerDesi eggsEasy
Boiled eggs in a simple, tangy tomato curry — an easy, everyday dinner with roti.
Prep time10 min
Cook time25 min
Total time35 min
Servings3
Ingredients
- 4 Desi eggs, boiled and peeled
- 4 tomatoes, chopped
- 1 medium onion, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp dhania powder
- 1/2 tsp salt
- 2 tbsp oil
- Fresh coriander
Method
- Heat oil and fry the onion until golden.
- Add ginger-garlic paste and tomatoes; cook 5 minutes until soft.
- Add the spices and salt; cook until the oil separates.
- Add 1/2 cup water and the boiled eggs; simmer 8 minutes.
- Garnish and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)270 kcal
Protein (estimate)12 g
Fat (estimate)14 g
Carbs (estimate)16 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
Use ripe tomatoes for the best flavour. Food safety: eggs must be fully boiled. Allergens: contains egg. Substitute: add a spoon of dahi for a creamier curry. Nutrition figures are estimates only, based on standard per-egg values.