Curried eggs with yogurt. If you love the cool, creamy combination of eggs and yogurt, you are going to want to try this quick Indian-inspired twist. This recipe is all about boiled eggs tossed with yogurt, crunchy onions, fresh green chilies, and plenty of coriander (cilantro). Then comes the best part. A sizzling tempering of cumin seeds, curry leaves, turmeric, and red chili powder poured right over the top. The flavors of this creamy, tangy, spicy dish is extraordinary, with minimal cooking involved. It’s less a traditional curry and more a 5 minute shortcut that delivers all the comforting, punchy flavors you want.
Why I Love This 5 Minute Recipe
Yogurt might not be the first thing that comes to your mind when you hear “egg curry”, but that combo makes perfect sense in this recipe. The rich, protein dense eggs combines with cool, tangy, and creamy yogurt to create a very light curry that you can make in a hurry when dinner is totally unplanned. In fact, if this combo of yogurt, eggs, and spiced tempering feels vaguely familiar, you are not imagining it. The basic idea is very similar to Turkish cilbir, but in this dish, it takes a South Asian twist where spices like turmeric and red chili powder brings in the curry flavors.
Of course, the five minute claim assumes that the eggs are already boiled and are chilling in the refrigerator. The entire ‘cooking’ process is only about slicing onions and chilies, and tempering with some spices like ground turmeric and red chili powder. Contrary to the golden fried onions that make the base of all curries, raw onions give you pops of sweetness and crunch throughout the creamy yogurt. Red onions are perfect as they bring a little extra sweetness and color, but brown or yellow onions work just as well. With green chilies, remove the seeds and inner membranes if you are sensitive to heat. Chop the coriander (cilantro) leaves roughly, and save a little for the garnish if you are feeling fancy.
The flavorful tempering takes the dish to next level deliciousness. Heating cumin seeds, turmeric, and red chili powder make the flavors more pronounced, and the seasoned oil is added to the yogurt and eggs. Serve it with whatever you have, roti, rice, naan, crusty bread. It’s also perfect as a side dish for a larger meal. Think rice, dal (lentil curry), vegetable stir fry with the yogurt eggs bringing a cool, creamy contrast. You can even spoon it onto toast, and that’s when the dish enters the breakfast territory.
Key Ingredients In Curried Eggs With Yogurt
- Eggs - Hard boiled, peeled, and halved.
- Yogurt - Cool, tangy, and creamy base.
- Herbs - Coriander (cilantro) leaves and curry leaves.
- Spices - Cumin seeds, ground turmeric, red chili powder.
How To Make Curried Eggs With Yogurt
Assemble - Take a bowl and add your yogurt. Add onions, green chilies, and fresh coriander (cilantro) leaves. Season with salt and pepper. Give everything a gentle stir. Then add the eggs.
Tempering - Heat a small amount of oil in a pan. Add cumin seeds and curry leaves. As the oil heats, cumin seeds will begin to sizzle and crackle. Now lower the heat, and add turmeric and chili powder. Ground spices burn quickly in hot oil, so take the pan off the heat in just a few seconds. Pour the fragrant oil directly over the yogurt. Stir very gently. Finish with a scattering of fresh coriander (cilantro).
5 Minute Curried Eggs With Yogurt
Ingredients
- 4 hard boiled eggs
- 1 cup yogurt
- 1 small red onion, sliced
- 1 green chili, chopped
- 1 tablespoon chopped coriander (cilantro) leaves
- Salt and pepper to taste
Tempering:
- 2 teaspoons oil
- ½ teaspoon cumin seeds
- 1 sprig curry leaves
- ¼ teaspoon ground turmeric
- ½ teaspoon red chili powder
Garnish:
- Chopped coriander leaves (cilantro)
Instructions
Prep the eggs:
- Peel the eggs and cut into equal halves.
Yogurt bowl:
- Place yogurt, onions, green chilis, and coriander leaves (cilantro) in a bowl.
- Top with eggs.
- Season with salt and pepper.
Tempering:
- Heat oil in a small frying pan over medium-high heat.
- Add cumin seeds and curry leaves. Saute for 30 seconds.
- Reduce the heat to low. Add ground turmeric and red chili powder.
- Saute, stirring, for a few seconds.
- Add this to the yogurt bowl. Stir gently until combined.
- Garnish with coriander leaves (cilantro).
Notes
- Red chili powder - Replace with red chili flakes if you like.
Nutrition
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