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Egg Curry

Egg curry was usually eaten on Motzaei Shabbat, when you want to make quick dinner, and also during the days before Tisha Be'-Av, when it traditionally the Jewish are avoiding from eating meat.

When vegetarians joined the family, our grandmothers didn't really know how to deal it... and egg curry became the only protein dish they prepared , simply because it was the only thing they were familiar with as a meat replacement...

When we were kids we called it "half an egg" and the truth is that's we still call this way today...


1 purple onion

2 garlic cloves

1 teaspoon of mustard seeds

1/2 teaspoon cumin seeds

Leaves from two stalks of curry leaves

1 green or red chili pepper

4-5 tomatoes

2 tablespoons of tomato paste

3 tablespoons of sunflower oil

4 hard-boiled eggs, cut to half

1 teaspoon of sugar


1/2 teaspoon sweet paprika

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

1/2 teaspoon ginger


  1. Slice the onion into thin strips, chop the tomatoes, and slice the garlic

  2. heat the oil in a pan

  3. Add the mustard seeds and cumin and fry for a few seconds.

  4. Add the onion, garlic and curry leaves and continue frying until the onion turns golden. Stir occasionally.

  5. Add the tomatoes, and the rest of the spices and bring to a boil.

  6. Cover the pan and cook for about 15 minutes on a low flame until the tomatoes soften.

  7. Add tomato paste and mix well and cook for another 10 minutes.

  8. Add the eggs and cook in the sauce for a few more minutes.

  9. Serve hot with rice, chapati, naan or whatever you like.

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