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Tikka Masala Eggs

  • 15 minutes
  • 20 minutes
  • 4
Tikka Masala Eggs

With an egg in the house, there's always a quick nutritious meal at hand.


  • 8 eggs
  • 1 red onion, sliced
  • dash of oil for frying
  • 3-4 tblsp tikka masala curry paste (or another favourite curry paste)
  • 400 gram can chopped tomatoes or Indian spiced tomatoes
  • ½ cup water
  • ½ cup thick, creamy Greek-style yoghurt
  • handful of freshly chopped coriander
  • fresh tomato and red onion chutney
  • ½ small red onion, peeled and finely diced
  • 2 medium-sized juicy tomatoes, diced
  • 1 tablespoon chopped fresh basil or parsley
  • 1 tablespoon chopped fresh coriander
  • 2 tablespoons olive oil
  • 1 lime, grated rind and juice


  1. Hard boil eggs, cool, peel and quarter.
  2. Cook red onion in a dash of oil in a frying pan over a moderate heat for 5 minutes or until tender. Stir in tikka masala curry paste and cook for 1-2 minutes until fragrant.
  3. Add tomatoes, water and simmer covered for 3-4 minutes. Fold through the eggs, yoghurt and a handful of coriander. Do not boil.
  4. Serve the meal with Indian accompaniments such as naan bread, rice, raitas and chutneys.
  5. Fresh tomato and red onion chutney
  6. Toss all ingredients together and allow to stand for 10 minutes for the flavours to blend.

Cooks Tips

- To peel a hard-boiled egg easily once cooked, crack the shell and plunge into cold water. When cool enough to handle, peel. Peeled hard-boiled eggs will become tough if exposed to the air for too long, so keep refrigerated in a lidded container for up to 4-5 days.

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