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–+ servings
Curry Eggs in a pan

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Caribbean Classics, Fall Recipes, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes
Ingredients Method

Ingredients
  

  • 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

Method
 

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

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