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I’m excited to share this Ultimate Curry Eggs, a humble but satisfying Trinidadian classic that turns hard‑boiled eggs into a flavorful curry experience. These are a beloved Caribbean dish made by simmering eggs in a richly seasoned sauce with aromatics and curry, offering a comforting, protein‑rich meal in under 30 minutes. Bringing back childhood memories of mom’s kitchen, I’ve simplified the process to highlight bold flavor and ease.

Ingredient Guide

• Hard Boiled Eggs – perfectly cooked eggs as the hearty base of curry eggs
• Onion or Shallot – builds savory depth in the curry sauce
• Pimento or Hot Pepper – adds a hint of traditional Caribbean heat
• Wiri Wiri or Scotch Bonnet Pepper – optional spice element for bold curry eggs
• Tomato – light acidity and texture in the curry eggs sauce
• Garlic – aromatic foundation for Curry Eggs
• Curry Powder – essential Caribbean spice blend for flavor
• Cumin Seeds (Geera) – warm spice tones in the curry eggs sauce
• Caribbean Green Seasoning – herbal accent typical in Curry Eggs
• Scallions – fresh garnish to finish Curry Eggs
• Black Pepper – gentle seasoning to balance the curry
• Salt – brings out the flavors in Curry Eggs
• Vegetable Oil – medium for sautéing aromatics in curry eggs

Cooking Notes from the Kitchen

• Cook eggs to firm but not overdone; cut in half to expose yolk and increase absorption of curry sauce.
• Flavor develops by toasting curry powder and spices over low heat before adding liquid..
• Leaving Wiri Wiri or Scotch Bonnet peppers whole gives a milder heat; slice or remove seeds for more kick.
• Eggs may be gently fried before adding to the sauce for a crisp exterior (optional variation).
• Adjust curry sauce consistency by simmering longer to reduce, or adding water if needed.
• Serve with roti, rice, fry bake, or bread to enjoy the rich curry eggs sauce.

Shopping Made Easy

• Look for fresh hard‑boiled eggs or cook your own for curry eggs—preferably farm‑fresh eggs.
• Onions or shallots and garlic are standard aromatics; ensure freshness for bold flavor.
• Pimento peppers and Wiri Wiri or Scotch bonnet peppers can be found in Caribbean grocery sections.
• Use Caribbean green seasoning or a blend of cilantro, chives, and herbs to mimic traditional curry eggs flavor.
• Caribbean curry powder and cumin seeds bring authenticity to the dish.
• Roti, fry bake, or sada roti make great accompaniments; they are sold frozen or fresh in many West‑Indian grocers.

What makes this unique in Caribbean cooking?

Curry Eggs is a protein‑rich Trinidadian comfort dish where hard‑boiled eggs are simmered gently in a spiced curry sauce made with aromatics, green seasoning, and traditional curry powder

How do I prevent eggs from falling apart?

Do not stir vigorously once eggs are added. Cut the eggs in half, yolk side down, to absorb the curry, then gently spoon the sauce over them. You may fry them lightly beforehand for stability.

Can I add potatoes or aloo?

Absolutely, that variation is commonly known as “Curry Eggs and Aloo.” Pre‑boil potatoes and simmer with the curry sauce before adding the eggs for a more substantial meal.

Are these eggs gluten‑free and vegetarian-friendly?

Yes, Curry Eggs is naturally gluten‑free and suitable for lacto‑ovo vegetarians, as long as all seasonings are verified gluten‑free.

What is the best way to serve Curry Eggs?

Serve Curry Eggs alongside warm roti, fry bake, sada roti, or steamed rice so you can soak up the rich curry sauce. Bread or provisions also complement it well.

Ultimate Curry Eggs

Simple yet satisfying, these Curry Eggs features hard‑boiled eggs simmered in a rich curry sauce with aromatics and warm spices, delivering bold Caribbean flavor in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Caribbean Classics, Fall Recipes, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes

Servings 4

Ingredients

  

1x2x3x

• 4 hard boiled eggs halved
• 1 shallot or onion, diced
• 4 cloves garlic crushed
• 1 pimento pepper sliced
• 1-2 Wiri Wiri peppers or Scotch bonnet peppers, whole or sliced
• 1 tomato diced, seeds removed
• 1 tablespoon Caribbean Green Seasoning
• 1 teaspoon cumin seeds
• 1 tablespoon curry powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt or to taste
• 2 tablespoon vegetable oil
• 1 cup water
• 2 scallions chopped, for garnish
• 4 cloves garlic crushed
• 1 pimento pepper sliced
• 1 tablespoon Caribbean green seasoning
• 1 teaspoon cumin seeds
• 1 tablespoon curry powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt to taste
• 2 tablespoon vegetable oil to taste
• 1 cup water to taste

Instructions

 

• Heat oil in a saucepan over medium heat. Add shallot, garlic, pimento pepper, and cumin seeds; cook until fragrant.
  
• Lower heat and stir in curry powder, Caribbean green seasoning, black pepper, and salt. Toast gently for 3–4 minutes.
  
• Add water and tomato; bring to a gentle simmer. Allow sauce to thicken slightly on low heat.
  
• Place halved eggs yolk‑side down into sauce gently. Simmer for 3–4 minutes, then turn eggs over and simmer another 2 minutes.
  
• Sprinkle scallions, taste and adjust seasoning if needed. Remove from heat and serve.
  

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