Sunny-Side Up Eggs in Creamy Sri Lankan Egg Curry
- Sevani Pinto
- Sep 17, 2022
- 2 min read
Updated: 3 minutes ago
I created this recipe from scratch, inspired by a dish my husband often talked about from his childhood. It was something his grandmother used to make for him and his brothers, and the way he described it made it sound incredibly comforting and full of flavor.
The challenge? I had never tasted it myself. I had to rely entirely on his memories and his descriptions of the spices, the texture, and the aromato recreate it. It took some experimenting, but in the end, it came together beautifully… and even he admitted it turned out better than he remembered.
This Sri Lankan egg curry is not a shakshouka, even though it may look similar at first glance. This is a Sri Lankan-style dish, rich with spices and gently simmered in creamy coconut milk, bringing a completely different depth of flavor.
So, let’s get cooking!
Ingredients:
2–3 eggs
2 tbsp vegetable oil
A few sprigs of curry leaves
2 cloves garlic, chopped
1 tsp minced ginger
1/3 cup chopped onions
2 green chilies, chopped
1 medium tomato, chopped
1 tbsp chili powder
2 tsp roasted curry powder
1/2 tsp turmeric
1 tsp black pepper
1/2 tsp salt (or to taste)
1/3 cup coconut milk
Directions:
1: Heat 2 tablespoons of oil in a pan over medium heat. Add the ginger, garlic, curry leaves, onions, and green chilies. Sauté for about 2 minutes, or until the onions become soft and translucent.
2: Add the chopped tomato, chili powder, roasted curry powder, turmeric, pepper, and salt. Stir well to combine and cook for another 2 minutes over medium heat. Once cooked, push the mixture to the sides of the pan to make space for the eggs.
3: Carefully crack the eggs one by one into the empty space in the pan, leaving a little space between each egg. Cook until the whites are just set and the yolks remain runny—similar to sunny side up eggs.
4: Pour 1/3 cup of coconut milk into the side of the pan with the cooked mixture. Gently mix the coconut milk with the spices, then slowly swirl the pan to allow the flavored coconut milk to blend with the eggs. Tip: Avoid using a spoon at this stage, as it may break the yolks.
5: Serve your Sri Lankan egg curry warm with toasted bread, roti, or steamed rice for the ultimate comfort meal. Enjoy!
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