Spicy Eggs

Serves 3 – 4 as a brunch or supper dish


  • 2 Tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 4 cardamom pods, pods crushed and seeds removed
  • 3 curry leaf stems
  • 1 medium onion, peeled and diced
  • 7cm piece of fresh ginger, peeled and finely grated
  • 2 cloves garlic, peeled and chopped finely
  • ½ tsp. turmeric
  • ½ tsp. salt
  • ½ tsp. chilli powder
  • 400g can crushed tomatoes
  • ½ cup canned coconut cream
  • ½ tsp. garam masala
  • 6 medium free-range eggs
  • 2 Tbsp. fresh coriander, chopped


  1. Heat oil in a medium-sized frying pan over a medium heat, add cumin, mustard and cardamom seeds, then put curry leaves on top
  2. Let everything crackle and pop for a minute, then lower heat and add onions. Cook until light lightly browned
  3. Stir in ginger, garlic, salt, turmeric and chilli powder, cook briefly.
  4. Add tomatoes, and 65ml water. Cook gently for 10 minutes until pulpy.
  5. Stir in coconut cream, garam masala and most of the coriander. Cook for a further 5 minutes, stirring often.
  6. Place eggs in a pot of cold salted water, cover with lid and bring to a rapid boil, turn heat down and cook for 8 minutes, drain and place in cold water until cold, peel the shell off and cut in half lengthways.
  7. Add eggs to sauce, gently reheat eggs, spooning sauce over the top
  8. Turn into a shallow dish, sprinkle with remaining coriander and serve.

Note: reduce or leave out the chilli powder for a milder dish