Egg Curry with Peas and Flatbreads
- 25 mintotal time
- $1.79£1.50a serving
- 609581calories
- 2425 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Boiled eggs simmered in a mild tomato and onion masala with peas, scooped up with warm flatbreads.
Ingredients
Serves 4.
- 8 large eggs
- 1½ yellow onions, finely chopped
- 3 garlic cloves, finely chopped
- 2½ tbsp fresh ginger, finely grated
- 1 (14.5 oz) can diced tomatoes
- 1 cup frozen peas
- 8 flour tortillas (8-inch)
- ¼ bunch cilantro, chopped
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp chili powder (mild blend)
- ½ tsp sugar
- 1 tsp garam masala
- salt, to taste
Contains: wheat (gluten), egg. Check the label: soy, celery, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Lower the eggs into a saucepan of just-boiled water from the kettle and simmer for 9 minutes until the yolks are firm, then cool in cold water and peel.
- Meanwhile, heat the vegetable oil in a large frying pan on medium-high heat and cook the yellow onion for 6–7 minutes, stirring, until golden. Add the garlic, fresh ginger, ground cumin, turmeric, ground coriander and chili powder and stir for 1 minute.
- Add the tomatoes, sugar, ½ teaspoon of salt and ½ cup (120 ml) of water and simmer for 5 minutes, until thick and the oil glistens at the edges.
- Halve the eggs and add them to the sauce with the peas and garam masala. Simmer for 3 minutes, spooning the sauce over the eggs, until the peas are steaming hot.
- Warm the tortillas in a dry frying pan or the microwave. Scatter the curry with cilantro and serve with the warm flatbreads for scooping.
Leftovers: Keeps in the fridge for 2 days; reheat gently until piping hot.
Ingredients
Serves 4.
- 8 eggs
- 1½ onions, finely chopped
- 3 garlic cloves, finely chopped
- 15 g fresh ginger, finely grated
- 1 × 400 g tin chopped tomatoes
- 150 g frozen peas
- 8 plain tortilla wraps
- ¼ bunch coriander, chopped
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp mild chilli powder
- ½ tsp sugar
- 1 tsp garam masala
- salt, to taste
Contains: gluten, egg. Check the label: soya, celery, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Lower the eggs into a saucepan of just-boiled water from the kettle and simmer for 9 minutes until the yolks are firm, then cool in cold water and peel.
- Meanwhile, heat the vegetable oil in a large frying pan on medium-high heat and cook the onion for 6–7 minutes, stirring, until golden. Add the garlic, fresh ginger, ground cumin, turmeric, ground coriander and chilli powder and stir for 1 minute.
- Add the tomatoes, sugar, ½ teaspoon of salt and 120 ml of water and simmer for 5 minutes, until thick and the oil glistens at the edges.
- Halve the eggs and add them to the sauce with the peas and garam masala. Simmer for 3 minutes, spooning the sauce over the eggs, until the peas are steaming hot.
- Warm the wraps in a dry frying pan or the microwave. Scatter the curry with coriander and serve with the warm flatbreads for scooping.
Leftovers: Keeps in the fridge for 2 days; reheat gently until piping hot.
Nutrition per serving
| Calories | 609 |
|---|---|
| Protein | 24 g |
| Carbohydrate | 66 g |
| Fat | 28 g |
| Fiber | 8 g |
| Sodium | 1040 mg |
| Calories | 581 |
|---|---|
| Protein | 25 g |
| Carbohydrate | 68 g |
| Fat | 26 g |
| Fibre | 8 g |
| Sodium | 789 mg |
Worked out from the ingredients, 414 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.79 a serving in the US (range $1.37–$2.37) and £1.50 in the UK (range £1.15–£1.98). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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