Curried Eggs

Serve this easy-to-prepare dish family-style, right from the pan: Cut it into wedges, and spoon a little of the piquant sauce over each piece. The garnish of cilantro and chopped chiles adds color and heat.

  • Servings: 5
Curried Eggs

Photography: Charles Schiller

Source: Martha Stewart Living, April 2003


  • 4 teaspoons vegetable oil
  • 1 shallot, minced
  • 1 garlic clove, crushed
  • 2 tablespoons grated fresh ginger
  • 1 can (28 ounces) chopped tomatoes with juice
  • 2 small green chiles, such as jalapeno or serrano, finely chopped, plus more for garnish
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon ground cumin
  • 3 sprigs cilantro, finely chopped, plus more sprigs for garnish
  • Coarse salt and freshly ground pepper
  • 5 large eggs


  1. Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add tomatoes and their juice, chiles, turmeric, cumin, and chopped cilantro. Season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft and sauce has thickened, about 15 minutes.

  2. Break 1 egg into a small bowl; slide onto tomato sauce. Repeat with remaining eggs, arranging them around skillet. Cover, and cook until egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with chiles and cilantro. Serve hot.


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