Tikka Masala Eggs by Allyson Gofton

Tikka Masala Eggs by Allyson Gofton

4 from 1 vote
Recipe by Allyson Gofto Course: Lunch, DinnerCuisine: VegetarianDifficulty: Medium


Prep time


Cooking time


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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 or (4) tblsp tikka masala curry paste (or another favourite curry paste)

  • 400 can can chopped tomatoes or Indian spiced tomatoes

  • 0.5 cup water

  • 0.5 cup thick, creamy Greek-style yoghurt

  • handful of freshly chopped coriander

  • fresh tomato and red onion chutney

  • 0.5 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


  • Hard boil eggs, cool, peel and quarter.
  • 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.
  • Add tomatoes, water and simmer covered for 3-4 minutes. Fold through the eggs, yoghurt and a handful of coriander. Do not boil.
  • Serve the meal with Indian accompaniments such as naan bread, rice, raitas and chutneys.
  • Fresh tomato and red onion chutney
  • Toss all ingredients together and allow to stand for 10 minutes for the flavours to blend.

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