Egg & Potato Curry
Egg and Potato Curry
5 from 1 vote
Prep: 10 minutes
Cook: 30 minutes
Total Time 40 minutes
Servings: 6
Egg, potatoes, and curry may seem like an unusual combination, but this egg and potato curry recipe is absolutely delicious. A mildly spiced curry made with only a few simple ingredients.

Nutrition: per serving



  • 100 ml Oil
  • 5 Eggs
  • 2 Potatoes
  • 2 Onions
  • 2 Tomatoes
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 2 tsp Turmeric Powder
  • 2 Green Chillies
  • 100 ml Water
  • Coriander


  • Heat the oil in pan on medium heat
  • Add the finely sliced onions and cook for 3-4 minutes on medium heat until softened and golden brown ensuring that you stir continuously so the onions do not stick to the pan.
  • Add the chopped tomatoes and cook for a further 3-4 minutes until softened.
  • Add the salt, chilli powder, turmeric powder, and green chilies then cook the spices for 3-4 minutes.
  • Peel the potatoes and cut them into bite-sized chunks – you can leave the skin of the potatoes on if you like.
  • Add the potatoes along with the water and bring to a gentle boil before covering with a lid to allow to simmer on low heat for 15 minutes.
  • Crack the eggs into the curry then gently mix into the curry and cook for 3-4 minutes on low heat until the eggs are cooked through.
  • Add the finely chopped coriander then mix to combine.
  • Serve with chapatti or naan bread then enjoy!

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