Breakfast curry

Sick of bacon and eggs? Try this delicious and light breakfast curry instead.

  • 25 mins cooking
  • Serves 4
  • Print


Breakfast curry
  • 2 desiree potatoes (600g)
  • 1 tablespoon vegetable oil
  • 2 sprigs curry leaves
  • 2 teaspoon brown mustard seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 brown onion (150g), sliced thinly
  • 2 centimetre piece fresh ginger (10g), grated finely
  • 3 tomatoes (450g), chopped coarsely
  • 2 tablespoon desiccated coconut
  • 1/4 cup (60ml) water
  • 4 eggs


Breakfast curry
  • 1
    Peel potatoes. Place potatoes in microwave-safe bowl; sprinkle with a little water. Microwave potatoes, covered, on high (100%) for 3 minutes. Cool slightly; cut into 1.5cm cubes.
  • 2
    Meanwhile, heat oil in a medium saucepan over medium heat; cook curry leaves for 1 minute or until crisp. Remove from pan with a slotted spoon. Add spices; cook, stirring, a further 30 seconds. Add onion to pan with ginger; cook, stirring, about 3 minutes or until softened.
  • 3
    Add tomato to pan with potato, coconut and the water; cook, covered, over low heat about 10 minutes or until potato is tender. Season to taste.
  • 4
    Meanwhile, bring water to the boil in a deep frying pan. Break one egg into a cup then slide into pan. When all eggs are in the pan; return to the boil. Cover pan; remove from heat. Stand 3 minutes or until a light film of egg white sets over the eggs. Remove from pan with a slotted spoon; drain on absorbent paper.
  • 5
    Divide potato mixture between serving bowls; top with eggs and curry leaves.


We used fresh free-range eggs as they have thick egg whites that keep their shape while cooking.

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