Sri Lankan Egg Curry

Egg curry is the frugal hero of Sri Lankan cooking, the way a dozen eggs become a feast when the curry is right. Soft-boiled eggs are peeled, lightly fried until the whites blister, then simmered in coconut milk with tomatoes and curry leaves. It is the Friday-night favorite in families that skip meat, and it satisfies like the richest meat curry. It is also one of the fastest curries in the repertoire, and a wonderful way to use up eggs before they go to waste.

Golden eggs in a tomato-coconut gravy

The eggs soak up the gravy around them, and the brief frying gives the whites a chewy, browned edge that holds up to simmering. The sauce is milder than a meat curry, smooth and a little sweet from the tomatoes, with curry leaves and cinnamon in the background. Serve it with rice or hoppers, and spoon extra gravy over everything. The eggs soak up even more flavor overnight, so leftovers might be the best part.

Craving more? Explore all Sri Lankan Kitchen recipes.

See where this dish fits among the world’s curries: World of Curries guide.

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