Spicy Egg Curry

  • Gluten Free, High Protein Gluten Free, High Protein
  • Serves 2 Serves 2
  • 20 minutes20 minutes


  1. 4 eggs
  2. 1 tbsp. Oil
  3. 1 onion, chopped
  4. 1 tbsp. Chicken Tikka Masala
  5. 200 g Tomato
  6. 2 tbsp. Greek Yoghurt


1. Heat the oil in a pan, then saute the onions over a low heat for 8-10 mins until golden. Add the curry paste and cook for 2 mins, stirring. Add the tomatoes and 100ml water, season to taste, then bring to the boil. Cook for 8-10 minutes.

2. Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel

3. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through.

Nutritional Value

Kcal: 236

Protein (g): 13.9

Fat (g): 15.6

Carbohydrates (g): 10.7

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Spicy Egg Curry