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Cape Malay-Style Egg Curry (Fast Stovetop)
Recipe

Cape Malay-Style Egg Curry (Fast Stovetop)

Quick & Easy

Hard-boiled eggs warmed in a quick onion-tomato curry sauce made with curry powder.

Why smarter

20 minutes is realistic: eggs cook while the onion-tomato curry simmers; peeling happens during the sauce simmer; final warming is quick in the same pan.

Chef tip

If the sauce tastes sharp, simmer 2 minutes longer; tomato acidity softens with time.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 4 eggs 4.000 eggs
2 1 onion 1.000 onion
3 400 g canned chopped tomatoes 400.000 g canned chopped tomatoes
4 2 tsp curry powder 2.000 tsp curry powder

Method

  1. Put eggs in a small pot, cover with cold water, bring to a boil, then simmer 9 minutes. Drain and cool under cold water.
  2. Meanwhile, slice onion. Heat a splash of oil in a pan over medium heat and cook onion 4 minutes until softened.
  3. Stir in curry powder and cook 30 seconds until fragrant.
  4. Add canned chopped tomatoes, season with salt and pepper, and simmer 8–10 minutes, stirring occasionally, until slightly thickened.
  5. Peel eggs, halve them, and slide into the sauce. Warm through 1–2 minutes. Taste and adjust seasoning, then serve.