Total Time
25mins
Prep 10 mins
Cook 15 mins

I really love curried eggs when i want something yummy but easy on a hot night (spicy foods go well with steamy days). It saves cooking meat, boiling eggs can be done in the morning before the rest of the day happens

Ingredients Nutrition

Directions

  1. Heat butter in a saucepan and saute onions gently until just browned.
  2. Remove from heat. In a small bowl, mix curry powder, flour, salt, pepper and sugar into the vinegar. Incorporate curry mixture into onions and stir, slowly adding the water.
  3. Simmer continuously for 10-15 minutes.
  4. Taste for seasoning and adjust accordingly. Arrange halved eggs on a warm dish, and spoon on the curry sauce.
Most Helpful

5 5

Wow, did this take me back to me childhood in SA - just like my mum used to make it - I love vinegar curry - I used quite a hot curry, added 1/2 teaspoon tumeric and only used 1 cup of water - Delicious!

5 5

Great recipe, one of the best curry sauces ever. Never had one with this sweet-sour touch, it makes a lovely match with the curry. Used gluten free mix of white rice flour, cornstarch and arrowroot starch, and it thickened nicely. Will definitely use this sauce for other dishes, too - I can imagine it being perfect for veggies. Thanks for sharing!
Made for New African Tag Game / Africa Forum.

5 5

Seriously good eggs! They were so different, but in a very good way. I was definitely skeptical about this recipe, but it came together beautifully. All of the ingredients seemed made for each other in the end. Thanks for the great recipe!