Fiery egg and spinach curry recipe

Name: Fiery egg and spinach curry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs; 1 large onion, sliced; 500 ml (17.6fl oz) tomato passata; 3 fresh tomatoes, quartered; 200 ml (7fl oz) chicken or vegetable stock; 150 g (5.3oz) baby spinach; 1 handful fresh coriander; 1 pinch salt; 1 pinch pepper; 75 g (2.6oz) basmati rice per person; 1 naan bread per person; 1 onion, peeled and chopped roughly; 5 cloves garlic, peeled; 1 thumbsized piece fresh ginger, peeled; 1 red chilli; 1 tsp cinnamon; 1 tbsp garam masala; 1 tsp fennel seeds; 1 tsp turmeric; 2 tbsp vegetable oil

Servings: persons

8 large eggs
1 large onion, sliced
500 ml (17.6fl oz) tomato passata
3 fresh tomatoes, quartered
200 ml (7fl oz) chicken or vegetable stock
150 g (5.3oz) baby spinach
1 handful fresh coriander
1 pinch salt
1 pinch pepper
75 g (2.6oz) basmati rice per person
1 naan bread per person
1 onion, peeled and chopped roughly
5 cloves garlic, peeled
1 thumbsized piece fresh ginger, peeled
1 red chilli
1 tsp cinnamon
1 tbsp garam masala
1 tsp fennel seeds
1 tsp turmeric
2 tbsp vegetable oil

1
Bring a large pan of water to a rolling boil and gently add the eggs.
2
Cook at a simmer for 7 minutes then place the eggs into a bowl of iced water to stop the cooking process.
3
When cool enough to handle, peel and set aside.
4
Place the curry paste ingredients in a blender along with a small dash of oil and blitz into a fine paste.
5
Fry the onions in some oil for 3-4 minutes.
6
Add the curry paste and fry for a further 3 minutes.
7
Add the passata, fresh tomato quarters and stock.
8
Simmer for 10 minutes.
9
Just before serving, stir through the spinach until wilted.
10
Season to taste and add in the halved eggs.
11
Divide between four bowls.
12
Garnish with fresh coriander and serve with basmati rice and naan bread if liked.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 8 large eggs, 1 large onion, sliced, 500 ml (17.6fl oz) tomato passata, 3 fresh tomatoes, quartered, and more.

Yes, Fiery egg and spinach curry recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!