Soft-Boiled Egg Curry

Ingredients

• 6 eggs
• 2 el oil
• 1 cinnamon stick
• 3 cardamom pods (seeds removed from the pods)
• 1.5 tl garam masala
• 1 tl ground coriander
• 1 tl ground cumin
• 0.75 tl turmeric
• 0.5 tl chili flakes
• 1 tl garlic (finely chopped)
• 1 tl ginger (grated)
• 1 white onion (sliced into half rings)
• 2 tomatoes (diced)
• 400 ml coconut milk
• salt (to taste)
• fresh coriander (finely chopped, for garnish)
• crispy chili oil (for garnish)
• rice (for serving)

Steps

1. 1

   Bring water to a boil in a pot.

2. 2

   Carefully add the eggs to the boiling water and cook them for 6 minutes for a soft-boiled result.

3. 3

   Rinse the eggs immediately after cooking with cold water to stop the cooking process. Peel the eggs while the sauce simmers.

4. 4

   Heat 2 tablespoons of oil in a frying pan over medium-high heat.

5. 5

   Add the cinnamon stick, cardamom seeds, garam masala, ground coriander, ground cumin, turmeric, and chili flakes to the hot oil.

6. 6

   Stir the spices in the oil for a moment to release the aromas.

7. 7

   Add the finely chopped garlic and grated ginger and stir well.

8. 8

   Add the white onion rings and sauté until they start to become translucent.

9. 9

   Add the diced tomatoes and season with salt to taste.

10. 10

    Sauté the mixture for 5 to 10 minutes until the onion and garlic are nicely soft.

11. 11

    Pour in 400 ml of coconut milk and let the sauce simmer over low heat.

12. 12

    Turn off the heat once the sauce reaches the desired thickness.

13. 13

    Add the peeled eggs to the pan and spoon the sauce over them. Let this sit for a minute so the eggs warm up without cooking further.

14. 14

    Serve the curry with rice and garnish with finely chopped coriander and crispy chili oil.

Notes

The heat is turned off before adding the eggs to prevent the soft yolks from cooking further in the hot sauce.

Nutrition per serving

• Curry
• Egg Curry
• Main Course
• Easy
• Quick
• Vegetarian
• Dinner