Savoury Eggs in Tomato Chutney Recipe

Scrambled eggs prepared in a tomato based gravy. The gravy forms a savoury chutney that is pungently flavoured with fresh curry leaves, chillies and spices.


  • 3 large beaten eggs
  • 3 tomatoes, grated
  • 1/2 red chilli
  • 1 onion (1/2 of the onion grated, 1/2 sliced)
  • 1 sprig fresh curry leaf
  • 1 garlic clove, sliced
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon coriander and cumin mixed powders
  • 3ml turmeric powder
  • 1 teaspoon ginger and garlic paste
  • Salt to taste
  • Oil
  • 1 teaspoon sugar
  • Fresh coriander (for garnishing)


  1. Heat oil in a pot on a medium heat setting. The amount of  oil used should be enough to cover the base of the pot.
  2. When the oil has heated through, stir in the sliced onions, 1/2 a sprig of curry leaf, garlic clove and red chili.
  3. Allow the onions to simmer until it changes to a translucent colour.
  4. Stir in the chilli powder, turmeric powder, coriander and cumin powder.
  5. Simmer the mixture for 30 seconds.
  6. Add in the ginger and garlic paste.
  7. Stir in the grated tomato, onion and the remainder of the curry leaf.
  8. Add salt to taste.
  9. Stir in the sugar and cover the pot with a lid.
  10. Allow the tomato mixture to simmer on a reduced heat setting for 5-7 minutes.
  11. Remove the lid from the pot and stir in the beaten eggs.
  12. Stir well to ensure that the eggs are evenly mixed with the tomato chutney.
  13. Stir the egg chutney continuously until the eggs have formed a solid texture.
  14. Garnish the savoury eggs in tomato chutney with chopped coriander.
  15. Serve the dish hot with a side serving of rice or breads.