Indian eggs & chillies







Cook Time

20-30 Min


  • 6 large eggs
  • 3 tablespoons vegetable oil
  • 4 green chillies, slit lengthways
  • 2.5cm/1in piece of fresh root ginger, peeled and finely chopped
  • 20 curry leaves
  • 3 onions, finely sliced
  • 3 tomatoes, sliced
  • 1⁄4 teaspoon ground turmeric
  • 1⁄4 teaspoon chilli powder
  • pinch of salt
  • In a saucepan of water, slowly bring the eggs to the boil and simmer for 10 minutes until hardboiled. Drain, remove the shells and set aside to cool.
  • Heat the oil in a large pan and sauté the chillies, ginger and curry leaves for 2–3 minutes. Add the onions and fry until half-cooked.
  • Add the tomatoes, turmeric, chilli powder and salt. Cook for 5 minutes or until thick. Add the whole eggs to the sauce, and mix gently until they are covered with the sauce. Remove from the heat, and serve hot with rice.
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