This is a great weekend brunch dish. Blistered hard-boiled eggs (fun to make!) are cooked in a spicy tomato sauce. It comes together quickly and is a unique egg recipe to add to your files, similar in style to shakshuka or huevos rancheros.
Golden fried eggs
This egg curry dish involves fried hard-boiled eggs and a spicy tomato sauce. It doesn't have ground curry, as I thought when I saw the name, but many recipes use similar spices.
The best part is the eggs.
First, they're hard-boiled, and then they're fried. I bet you didn't see that one coming; I certainly didn't the first time I read the name of the dish, but I couldn't resist making it when I realized what it was. Maybe I was hungry? Or just wanted to use that homemade harissa I had in the fridge.
The sauce can be as spicy as you want it to be. And it's versatile when it comes to the spices used.
Breakfast and brunch all day long. That's the goal. And I can happily live with that.
Harissa paste
I like to use it because I tend to have a jar of this homemade spicy chile condiment in the fridge. But you can substitute it for red chiles, cayenne pepper and garlic.
After all, what is harissa but a blitz of dried chiles, garlic and spices, right?
Fried hard-boiled eggs
The fried hard-boiled eggs are fun to make. They come together in no time, all blistered and golden.
The flavor is not very different, but they add a barely-there crunch to an already yummy dish.
You can be lazy and half-blister them or spend a few more minutes completely coating them in that golden, wrinkled blanket.
The spices
The spices used in egg curry can vary.
You can adjust them to your palate by adding or subtracting some. In addition to the common ones like cumin, coriander and black pepper, you can use turmeric, garam masala or others you consider.
Use ground or seeds. The latter can be lightly toasted before adding them as we do for the Moroccan-inspired couscous salad.
You should make the dish your own, both in terms of the type of spices and the amount of heat (spiciness).
This would be a great brunch recipe for using leftover hard-boiled eggs from the last time you took eggs to a picnic and returned home with a few or miscalculated the amount of deviled eggs you wanted to make.
It's quick to make and satisfying. A unique, tasty and spicy brunch dish.
PS: Leftovers are great over rice.
Related recipes you might like:
One last thing
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Egg Curry (with tomato sauce and harissa)
Click the stars to Rate this Recipe!
Ingredients
- 4 tablespoons olive oil
- 1 tablespoon sesame oil
- 4 eggs, hard-boiled
- 2 small shallots, minced (or a mix of garlic and onions)
- 2 tablespoons harissa, homemade paste or store-bought harissa paste or harissa powder
- ¾ teaspoon salt , or to taste
- 2 cups crushed tomatoes, canned or fresh (peeled)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground cumin
- ½ teaspoon coriander seeds
- ⅛ teaspoon black pepper, or to taste
- bread or toast, to serve
Instructions
- In a pan or skillet, heat 4 tablespoons olive oil and 1 tablespoon sesame oil.
- Add the 4 eggs, peeled and hard-boiled, and brown on all sides. Use tongs to help you in this. Transfer to plate and reserve.
- To the same skillet, add 2 small shallots, minced and 2 tablespoons harissa.
- Season with ¾ teaspoon salt , or to taste, and cook for a minute or two, until softened.
- Add 2 cups crushed tomatoes and cook for 2 minutes.
- Add 1 teaspoon Worcestershire sauce, ¼ teaspoon ground cumin and ½ teaspoon coriander seeds and ⅛ teaspoon black pepper. Cook until the sauce is chunky. Taste it and adjust salt and seasonings. If needed, add a few tablespoons of water (or coconut milk) to thin the sauce.
- Add the blistered eggs to the skillet. Cook for a minute or two.
- Cut eggs in half and serve immediately with sauce and crusty bread or toast.
Notes
Curry adapted from Rasa Malaysia and David Lebovitz.
Filipino Store says
Egg curry with harissa looks scrumptious. I thank you for creating a fabulous post which has given me an excellent idea about tomorrow's dinner.
Ethnic Food says
Curry with harissa is my favorite. LIke your post
mkakudo says
looks like a fun and delicious dish! I'm always looking for another way to serve eggs for dinner, although I'm not getting the curry part other than the turmeric? oh, but the poached egg over french fries or hot buttered rice sounds like comfort food luxe!
Bam's Kitchen says
Glorious new way to eat eggs. My boys like it spicy so this would be perfect. I am always looking for new weekend brunches and this one I need to try this weekend.
yummychunklet says
How delicious!
Laura Dembowski says
Hard boiled eggs that are then fried? I've never heard of that but it must taste fantastic. I'm always looking for something new to do with eggs.
Dana @ Simply Romanesco says
This looks scrumptious, Paula! I usually prefer omelettes, but I think that we'll try this gorgeous dish for brunch this weekend! It looks so good 🙂