The humble Egg Bhuna is a staple dish for south asians and even if you are a carnivore too!
This egg curry dish is the staple go to for “quick eats” when you don’ have much in the cupboards but a few eggs to save the day. The main effort in this recipe would be the prepping of the ingredients and once you’ve nailed that it’s all about cooking the spices out for a thick decadent sauce for tour eggs to cover themselves in (sounds a bit sensuous we know bit it’s true!) There are many versions of this dish too where you can pimp it out by adding your own fave veg to it like potatoes so we’ve included some peppers but you don’t have to add anything at all other than just the humble eggs which are boiled separately from the curry, making this a super easy dish.
Team the bhuna with fresh fluffy white rice and you have the ultimate Bangladeshi comfort food that me and my family grew up on although i wasn’t a big fan back then as all i wanted was a hearty meat dish. My mum would bring this “peasant” dish (referred as peasant due to no meat or fish being used) when there was too many eggs in the house or she simply couldn’t cook a meat or fish dish for the day .
My sentiments for this dish has definitely changed and when i eat this now its nostalgic, delicious and timeless for me but best off all…anyone can make it!
INGREDIENTS
- 3 eggs
- 3 tbsp oil of your choice
- 1 large onion sliced
- small red or green pepper (optional)
- 4 or 5 fresh curry leaves (optional)
- 1 green chilli
- 2 medium ripe tomatoes
- 1 tsp tumeric
- 1 tsp mild curry powder
- 1 tsp paprika
- 1 tsp coriander powder
- salt to taste
- coriander for garnish
METHOD
- In a saucepan boil water for the eggs and drop the eggs in gently once the water starts bubbling a little
- Boil the eggs for 10mins, drain and set aside to cool
- Add 2 tbsp oil in a frying pan and once the oil is hot add in the curry leaves
- The curry leaves will release an aromatic smell and then add in your sliced onions and salt
- Let everything cook until onions have softened
- slice your peppers and add to the onions, cover and let everything cook through
- Stir everything occasionally and add water if it looks too dry (not too much we want a thick sauce)
- Once the onions and peppers are soft and cooked through add all the spices and mix well
- Cut the tomatoes in 4 and add to the pan stirring and leaving the heat low to cook the tomatoes all the way through until soft and mixed in with the rest as a thick sauce
- Whilst sauce is cooking – peel your eggs (make sure no egg shells left) and dry them with kitchen tissue – this is important.
- In a separate pan add 1 tbsp oil, once oil is hot add the eggs and fry them in the oil turning them frequently for 1 min
- Once the eggs take on a little bit of texture and colour keep them aside
- check on your sauce, taste it has enough salt and everything is cooked through
- Add your cooked eggs in, mix well and if it needs a dash of water then add it now and let everything simmer
- Chop your coriander and add to the pan – your Egg Bhuna DONE.