Tomato And Egg Curry

Tomato and Egg Curry recipe - The Cooks Pantry


Courtney Roulston


2 people

Based on a Burmese style curry. Gluten free. Comforting, but light enough to enjoy in warmer weather. Budget friendly midweek meal or meatless Monday! It can be served hot or cold. Frying the eggs in the oil is a quick & fun way to create a nice blistered texture on the outside of the eggs to soak up the sauce.


  • 4 Coles X-Large Free Range Eggs
  • 2 cans Ardmona Crushed Tomatoes
  • 2 teaspoons KEEN’s Curry Powder
  • ½ teaspoon KEEN’s Chilli Powder
  • 100ml Cobram Estate Light Extra Virgin Olive Oil
  • ½ teaspoon ground turmeric
  • 2 French/golden shallots, peeled and sliced
  • 2 cloves garlic, crushed
  • 1 tbsp tomato paste
  • 2 tsp sugar
  • 2 tsp fish sauce
  • 1 long green chili, sliced
  • Crisp baby Cos lettuce leaves to serve
  • 2 Simpson’s Pantry Regular Premium White Wraps, grilled hot to serve



  • Boil the eggs in salted water for 10 minutes, or until hard boiled. Remove the eggs and place into iced water to cool, then peel and pat dry.
  • Heat the oil in a non-stick frying pan over a medium heat. Add in the turmeric and fry the eggs for 2-3 minutes, turning so all sides are golden and blistered.
  • Remove with a slotted spoon and place eggs onto a plate. Cut the eggs in half lengthways.
  • Pour off all but 1 tablespoon of the oil out of the pan and place back onto a medium heat. Add the shallots, garlic, curry powder and chilli powder. Cook, stirring for 2 minutes, or until translucent. Add in the tomato paste, tinned tomatoes and simmer, stirring occasionally for 10 minutes, or until thickened. Season with the sugar, fish sauce and add in the green chilli and the eggs. Simmer for 3 minutes, or until warmed through. Serve hot or cold with Grilled flatbreads and crisp greens.

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