Bengali Egg Curry

Using simple and fresh ingredients, this Bengali egg curry is utterly moreish
Bengali Egg Curry
ITP Images
Bengali Egg Curry
April 01, 2019
Preparation Time 20 minutes
Cooking Time 35 minutes
Serves 4

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


1 onion, finely sliced
3 cloves garlic, crushed
1 tsp ginger
1 spinneysFOOD Cinnamon Stick
3 cloves
4 cardamom pods
1 tsp spinneysFOOD Fine Turmeric
1 tsp dried chilli flakes
1 tbsp spinneysFOOD Ground Coriander
1 tsp spinneysFOOD Cumin Seeds
2 spinneysFOOD Bay Leaves
2 medium potatoes, cubed
1 tbsp tomato paste
1 x 400ml coconut milk tin
1 x 400g tin spinneysFOOD Chopped Italian Tomatoes
spinneysFOOD Salt, to taste
spinneysFOOD Black Pepper, to taste
4 large eggs, soft boiled and peeled
spinneysFOOD Fresh Coriander and bread to serve


  • 1

    Heat a little oil in a large wide frying pan or pot over a medium-high heat and sauté the onion, garlic and ginger together until soft and translucent

  • 2

    Add all the spices to the pan and sauté for 5 minutes, until fragrant

  • 3

    Toss in the potatoes and cover with the tomato paste, coconut milk and tinned tomatoes

  • 4

    Cook over a medium heat for 20-30 minutes or until the liquid has slightly thickened

  • 5

    Season with salt and pepper

  • 6

    Gently place the eggs in the curry and cook for a further 5 minutes over a low heat

  • 7

    Serve with rotis or any bread of your choice and coriander


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