Quick Egg Curry

When unexpected guests drop in, make this egg curry which gets ready in minutes. Eggs are one of the most protein rich and nutrient dense foods that most of us love to include in our diet regularly. The Egg Curry recipe is a quick and simple recipe that can be made in less than 30 minutes if you have all the ingredients ready. This is a Sanjeev Kapoor exclusive recipe.

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Quick Egg Curry

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Main Ingredients Eggs, Oil
Cuisine Indian
Course Main Course Egg
Prep Time 6-10 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Quick Egg Curry

  • 6 Eggs
  • 1 tablespoon Oil
  • 2 Bay leaves
  • 6-7 Black peppercorns
  • 3-4 Cloves
  • 1 inch Cinnamon
  • 2 medium Onions finely chopped
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 2 medium Tomatoes finely chopped
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Red chilli powder
  • as required Crushed peppercorns
  • 2 tablespoons Fresh coriander leaves chopped
  • to taste Salt


  1. Heat oil in a non-stick pan. Add bay leaves, peppercorns, cloves, cinnamon and sauté till fragrant.
  2. Add onion, ginger paste, garlic paste, mix and sauté till onion is golden. Sprinkle little water.
  3. Add tomatoes, cover and cook on medium heat till tomatoes are pulpy.
  4. Add turmeric powder, red chilli powder, crushed peppercorns, 1 tablespoon chopped coriander, mix well and add a little water to get a thick curry. Add salt, mix and cook for 2-3 minutes.
  5. Lower heat, spread the mixture and make holes/gaps in the mixture. Crack eggs in these holes/gaps, cover and cook on low heat till eggs are fully cooked.
  6. Remove lid, add little salt, crushed peppercorns and remaining chopped coriander.
  7. Serve hot.