Poached Eggs Curry is Delicious in Tomato-Onion Gravy
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A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming) as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water. Poached Eggs Curry, tastes different from the usual egg curry that you may be making with boiled eggs. Poached eggs curry is spicy and prepared in tomato-onion gravy for tangy flavours.

India is the home of curry, and many Indian dishes are curry-based, prepared by adding different types of vegetables, lentils or meats. The content of the curry and style of preparation varies region to region. Most curries are water-based with the occasional use of dairy and coconut milk. Curry dishes are usually thick and spicy and eaten along with steamed rice and a variety of Indian breads. The popular Rogan Josh, for example from Kashmiri cuisine, is a wet curry of lamb with a red gravy colored by Kashmiri chilies and an extract of the red flowers of the cockscomb plant. 

Curries in Bengali cuisine include seafood and fresh fish. Mustard seeds and mustard oil are added to many recipes, as are poppy seeds. Archaeological evidence dating to 2600 BCE from Mohenjo-Daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin and tamarind pods with which they flavored food. Black pepper is native to the Indian subcontinent and Southeast Asia and has been known in Indian cooking since at least 2000 BCE.

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Servings: 2  


  • 3 - 4 - Eggs
  • 1 - large Onion (sliced) 
  • 2 - medium size Capsicum (diced)
  • 3 - medium size Tomato (diced)
  • 2 - Garlic Cloves (chopped)
  • ½ inch - Ginger chopped) 
  • 2 - Green Chillies (chopped)
  • 1 tbsp - Oil
  • 1 tbsp – Degi/Kashmiri Red Chilli Powder
  • ½ tsp - Turmeric Powder
  • Salt to Taste
  • ¼ tsp Sugar
  • 1 cup - Fresh Tomato Puree
  • Water
  • ½ cup - Cheese (grated)
  • ½ tsp - Olive Oil
  • Coriander Leaves
  • 1 - Spring Onion (chopped)


  1. In a pre-heated pan, add oil. When its hot, add garlic and ginger, saute it well
  2. Add onion, saute and then add capsicum and toss everything well
  3. Add degi red chili powder and turmeric powder, mix well
  4. Add tomato and green chili, salt to taste, and pinch of sugar to enhance the flavours, mix well
  5. Add tomato puree, mix well
  6. Add little water and cook for five minutes
  7. With the help of a wooden spoon make a couple of small wells in the sauce
  8. Add grated cheese to each well and crack an egg into each well
  9. Cover the pan and cook for 5-8 minutes (until the eggs are done)
  10. Drizzle some olive oil on top and let simmer for a couple of minutes more
  11. Turn off the heat
  12. Garnish with coriander leaves, spring onions, and a pinch of Kashmiri/degi red chilli powder

Black pepper with poached eggs is a healthy combination of anti-oxidants and high protein respectively. In addition, while salt is suppressant when it comes to bitter taste, pepper adds that extra spice – ramping up the eggs natural taste.