TopLay - Egg curry

Egg and Potato Curry

This flavourful egg and potato curry is easy to make and packed with protein! Serve with rice, roti or naan and enjoy.


  • 6 Large eggs
  • 30 ml Oil
  • 1 Large onion chopped
  • 2 Large tomatoes chopped
  • 5 ml Garlic crushed
  • 5 ml Masala
  • 5 ml Tumeric powder
  • 3 ml Chili powder
  • Salt to taste
  • Water as needed
  • Coriander to garnish


  • Boil the eggs until they are hard. Peel and cut in half.
  • Sauté the onion, tomatoes and spices in the oil for 5 minutes.
  • Add the potatoes and some water, and cook over a medium-high heat until the potatoes are soft.
  • Once the potatoes are cooked, add the boiled eggs and garnish with coriander.