A Tangy, Spicy Egg Curry for Passover and Easter

egg curry
Egg curry

Every Passover, Jewish people place a hard-boiled egg on the Passover ceremonial plate, and eat hard-boiled eggs dipped in salt water as part of the ceremony. Easter originally has nothing to do with eggs. But since eggs have been a symbol of fecundity, of resurrection, the hunt for them is a semiotic allusion to the rising of Christ, leaving behind the empty shell of the tomb. A process of cultural accretion spawned the Easter hunt; chocolate ova; even a role for hares, then rabbits in the celebration. Now even fun stuff hidden in software is deemed an Easter egg. Here, we hark back to a rather Indian version of an egg much improved, which, while great at Easter, always gives new life to any meal: the egg curry.

When I think of eggs, I think of breakfast. Eggs are probably the most popular breakfast food all over the world. And there are so many preparations to choose from: scrambled eggs, egg whites, poached eggs, eggs Benedict, omelet, fried eggs, hard-boiled, soft-boiled, over easy…

I love those buffet breakfasts where I get to pick the ingredients for a made-to-order omelet. I’m fascinated the way every omelet these chefs make is different, but perfect all the same. They often have four kinds of omelet going simultaneously.

Why eggs?

Here’s why:

  1. Eggs are easy to cook. If I have busy days, eggs are one of the least time-consuming breakfasts.
  2. They are versatile. They can disappear into a dish (cakes, muffins, pies), or stand out on their own.
  3. I love the way they taste. It is hard to ruin eggs, unless you’re trying to make an omelet and turn it into a scrambled egg!
  4. Lastly, they are full of nutrition. Eggs are regarded as a ‘complete’ source of protein as they contain many essential amino acids.

My parents started us on eggs at a very young age. Though they never ate eggs themselves since we were vegetarians, they were willing to make an exception. There was one odd thing. My stomach hurt whenever I ate boiled eggs then. I had no problem with omelets or scrambled eggs. We never figured that one out, and it is long forgotten since the issue lasted only a few years.

The Many Faces of Egg

Indians like to make a curry with almost everything, and eggs are no exception! While eggs are mostly eaten for breakfast the world over, this is not necessarily the case with Indian cuisine. Egg burji, for instance, a popular scrambled egg dish made with onions, tomatoes and spices, is served as an appetizer. It is also served with naan, roti or other Indian bread.

My friend, who is from north India, taught me this recipe years ago.

I make incisions in boiled eggs, dry them and then saute till they get slightly crisp outside. Tomatoes bring in the tangy taste and onions add a natural, mild sweetness. The spices-ginger/garlic, turmeric, chili powder, garam masala and coriander powder add a nice spicy flavor that comes together in this delicious recipe. I love to eat egg curry with hot rotis, brown jeera rice, or jeera quinoa.

Egg Curry

This deliciously tangy and spicy curry is wholesome. Make a spicy egg curry sandwich, mix it in your salad for that extra spice and protein, or enjoy with hot rotis.

Prep time: 10 minutes

Cook time: 15 minutes

Boiling eggs/removing shells: 15 minutes

Total time: 40 minutes

Serves: 2

Equipment: Instant Pot (IP), kitchen knife, cutting board


  • 3 pasture-raised eggs – boiled, shelled
  • 1/4 Pound tomato
  • 1 Cup onion – fine cut
  • 1/4 Cup cilantro – fine cut
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 3/4 teaspoon garam masala
  • 3/4 teaspoon coriander powder
  • 1/4 teaspoon sea salt – or to taste
  • 2 1/2 teaspoons coconut oil – (or olive oil)


  1. Do you have everything ready to go? Boiled eggs, diced tomatoes, diced onion, ginger/garlic blend, cilantro and spices?
  2. Dry and make slits in the boiled eggs randomly to ensure the spices get absorbed. Set the Instant Pot to ‘sauté’ mode. Heat oil and sauté the eggs till they are slightly crispy/brownish on the outside. Set them aside.
  3. Now sauté onions. Add ginger/garlic paste and continue to sauté till the onions are golden brown. Add turmeric, red chili powder and mix well.
  4. Add tomatoes and continue cooking till most of the moisture evaporates. Add garam masala and coriander powder. Stir well to ensure that the spices blend in evenly.
  5. Add the sautéed eggs and cook them with the tomatoes and onions for a few minutes to ensure they absorb the spices (this will help flavor the eggs but not necessarily make them spicy). Sprinkle cilantro and mix well.
  6. Serve hot with fresh rotis.

Nutrition Facts

Calories: 189 kcals

Calories from fat: 108

% Daily Value based on a diet of 2000 calories

Fat 12g (18%)

Saturated fat 6g (38%)

Cholesterol 246mg (82%)

Sodium 400mg (17%)

Potassium 342mg (10%)

Carbohydrates 11g (4%)

Fiber 3g (13%)

Sugar 5g (6%)

Protein 10g (20%)

Vitamin A 1112IU (22%)

Vitamin C 14mg (17%)

Calcium 66mg (7%)

Iron 2mg (11%)

This article is published with permission from www.healthy-indian.com, a resource for healthy recipes and lifestyle tips.