John Myers
Egg Curry with Tomatoes and Flatbread
The perfect egg curry with tomatoes and flatbread recipe with a picture and simple step-by-step instructions.
- 4 Eggs
- 1 Large onion approx. 150 g
- 1 Clove of garlic
- 1 Red chilli pepper
- 1 piece Ginger approx. 10 g
- 2 tbsp Clarified butter
- 1 tsp Ground cumin
- 1 tsp Ground turmeric
- 1 tsp Mild curry powder
- 100 g Cooking cream
- 1 Can Tomatoes finely chopped with tomato juice 400 g
- 2 tbsp Tomato paste
- 1 tsp Garam Masala
- 0,5 tsp Sambal oelek
- 4 big pinches Coarse sea salt from the mill
- 2 Stalk Coriander
- 0,5 Flatbread
- Boil the 4 eggs hard, quench and set aside. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat clarified butter (2 tablespoons) in a high pan, add ground cumin (1 teaspoon), ground turmeric (1 teaspoon) and mild curry powder (1 teaspoon) and fry briefly. Add the onion cubes, garlic clove cubes, ginger cubes and chilli pepper cubes and sauté / stir fry for 4 – 5 minutes. Deglaze / pour on the cooking cream (100 g) and the can of tomatoes. Stir in the tomato paste (2 tablespoons) and season with Garam Masala (1 teaspoon), sambal oelek (½ teaspoon) and coarse sea salt from the mill (4 big pinches) and simmer for approx. 4 – 5 minutes. Spread the egg curry with tomatoes on 2 small baking dishes. Peel the eggs, cut in half, place the cut surface on the egg curry with tomatoes and bake / heat in a preheated oven at 100 ° C for approx. 4 – 5 minutes. Garnish the egg curry with tomatoes with coriander leaves and serve with flatbread.
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