Tomato Egg Curry

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 218.4
  • Total Fat: 12.1 g
  • Cholesterol: 318.9 mg
  • Sodium: 326.8 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 14.0 g

View full nutritional breakdown of Tomato Egg Curry calories by ingredient

Number of Servings: 4


    1 T. olive oil
    1 large onion, halved and thinly sliced
    1 t. finely grated ginger root
    2 garlic cloves, crushed
    2 T. curry powder
    1 x 14 oz can diced tomatoes
    1 t. honey or sugar
    8 lg. eggs, hard boiled, peeled and halved
    1/4 c. low fat yogurt to drizzle over


Heat the oil in a large, nonstick frying pan and add th onion. Cook over medium heat for 10-12 minutes until softened and lightly golden. Add the ginger garlic, and curry powder, and stir and cook for 1 minutes. Stir in the chopped tomatoes and sugar, bring the mixture to a boil, reduce the heat, cover, and cook gently for 10-12 minutes, stirring often. Carefully add the eggs to the mixture and heat through gently until warmed. Drizzle with the yogurt, sprinkle with the coriander and cumin seeds, season, and serve immediately with rice.

Number of Servings: 4

Recipe submitted by SparkPeople user CORYPHELLA.

Member Ratings For This Recipe

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    Very Good
    This was really good! I used half the curry powder and poached eggs separately. Next time I will try the recipe as is. - 3/5/13