Recipe

Soft-boiled eggs with herbed curry and yogurt

A light and healthy Indian-style breakfast dish that packs a real flavour punch.

  • 30 mins cooking
  • Serves 4
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Ingredients

Soft-boiled eggs with herbed curry and yogurt
  • 3 ripe tomatoes (450g)
  • 5 centimetre piece fresh ginger (25g)
  • 3 clove garlic
  • 3 fresh long green chillies
  • 1 teaspoon salt
  • 2 cup loosely packed fresh coriander leaves and stems
  • 1/4 cup loosely packed fresh mint leaves
  • 8 eggs
  • 3/4 cup (200g) greek-style yogurt
  • 8 fresh mini roti (250g)
  • 1/4 cup loosely packed fresh coriander leaves, extra

Method

Soft-boiled eggs with herbed curry and yogurt
  • 1
    Coarsely chop two of the tomatoes; cut remaining tomato into wedges. Peel and grate ginger. Peel and quarter garlic. Coarsely chop chillies. Blend chopped tomato, ginger, garlic, chilli, salt, coriander and mint until smooth. Reserve ⅓ cup of herb mixture for serving.
  • 2
    Cover eggs with cold water in medium saucepan. Bring to the boil, stirring, to centre the yolks. Simmer, uncovered, 2 minutes. Drain; rinse eggs under cold water until cool enough to handle, then peel the eggs.
  • 3
    Transfer herb mixture to small saucepan; cook, stirring, about 2 minutes or until fragrant and hot. Remove from heat; stir in yogurt. Season to taste.
  • 4
    Warm roti following directions on packet. Serve yogurt mixture topped with eggs and tomato wedges. Drizzle with reserved herb mixture; sprinkle with extra coriander. Serve with roti.

Notes

You will need about 1 large bunch of coriander for this recipe. If roti is unavailable, accompany the curry with pappadums, naan or other flat bread.

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