Cheats Egg Curry

Cheats Egg Curry

Made With Our Punjabi Tomato Curry -
2 SERVES
SERVES 2
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
Anjum Signature

Tailored to Taste
I do love egg curry. It is something I used to eat quite often but since life has gotten busier, eggs are the quick and easy option and very rarely cooked this way again which is a real shame as eggs, tomatoes and spices really work together. With the Spice Tailor sauce, it has become a quick and easy dish so is back on the menu. Serve with rice or Indian breads.
Ingredients
  • 1 tsp. vegetable or olive oil
  • 1 packets of The Spice Tailor Punjabi Tomato Curry
  • 4 eggs, hard-boiled and halved lengthways
  • 2 tbs. single cream (optional)
  • Handful of freshly chopped coriander
Method
  1. Heat the oil in a small saucepan. Add the spices from the packet and cook for 40 seconds or so (adding the chilli if you want the extra heat). Add both the sauce packets and bring to a boil, cook for 4-5 minutes. If you are eating this with rice, add a splash of water and bring back to the boil. Carefully add the egg halves, yellow side up and simmer gently, without stirring for 4-5 minutes.
  2. Turn off the heat, drizzle over the cream if using, and shake the pan for it to incorporate. Sprinkle over the coriander and serve straight from the pan or carefully place the egg halves in a serving dish and spoon over the sauce.
  3. Serve hot with rice or Indian breads.
Tailored to Taste
I do love egg curry. It is something I used to eat quite often but since life has gotten busier, eggs are the quick and easy option and very rarely cooked this way again which is a real shame as eggs, tomatoes and spices really work together. With the Spice Tailor sauce, it has become a quick and easy dish so is back on the menu. Serve with rice or Indian breads.
  • 1 tsp. vegetable or olive oil
  • 1 packets of The Spice Tailor Punjabi Tomato Curry
  • 4 eggs, hard-boiled and halved lengthways
  • 2 tbs. single cream (optional)
  • Handful of freshly chopped coriander
  1. Heat the oil in a small saucepan. Add the spices from the packet and cook for 40 seconds or so (adding the chilli if you want the extra heat). Add both the sauce packets and bring to a boil, cook for 4-5 minutes. If you are eating this with rice, add a splash of water and bring back to the boil. Carefully add the egg halves, yellow side up and simmer gently, without stirring for 4-5 minutes.
  2. Turn off the heat, drizzle over the cream if using, and shake the pan for it to incorporate. Sprinkle over the coriander and serve straight from the pan or carefully place the egg halves in a serving dish and spoon over the sauce.
  3. Serve hot with rice or Indian breads.
MADE WITH OUR DELICIOUS
Punjabi Tomato Curry

The North Indian region of Punjab is a fertile region, with a fantastic selection of seasonal vegetables, grains, river fish, lamb and chicken. The food is rustic and robust and, for most of us, perhaps the most familiar of the Indian flavour profile.

Typical of the region, this sauce is often used in creating the most popular everyday curries, from paneer curry to chicken or fish. It is a truly versatile curry and works whether you have a dish in mind that you want to recreate, or are just throwing in bits from the fridge (let’s be honest, we all do!). Great for both the experimenter and the Punjabi conformist!

£3.15
( / )
100p per 100g
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