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–+ servings
Burmese Egg Curry

Savor the Richness of Burmese Egg Curry for Breakfast

Burmese Egg Curry is a rich and comforting dish with boiled eggs in a spicy tomato-onion curry sauce, perfect for breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Burmese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 4 large Eggs Boiled and deep-fried; can substitute with duck eggs.
  • 1/4 cup Peanut Oil or Raw Sesame Oil For frying; can substitute with any neutral oil.
  • 1 teaspoon Turmeric Adds color and flavor.
  • 2 medium Red Shallots Finely sliced for frying and roughly chopped for cooking; substitute with onions if needed.
  • 3 cloves Minced Garlic Preferably fresh; can substitute with garlic powder.
  • 1 teaspoon Chili Powder Add according to taste; substitute with paprika for less heat.
  • 1 teaspoon Dried Ginger Powder Can substitute with fresh ginger or ginger paste.
  • 1 tablespoon Curry Powder Use a mix of spices for authentic flavor.
For the Sauce
  • 2 medium Roma Tomatoes Fresh tomatoes recommended for less water content.
  • 1 can Tinned Crushed Tomatoes Can use fresh crushed if desired.
  • 1 tablespoon Fish Sauce Essential for umami flavor; can substitute with soy sauce for vegetarian.
  • 2 tablespoons Ground Dried Shrimp Can replace with additional fish sauce or vegan alternative.

Equipment

  • Pot
  • wok

Method
 

Step-by-Step Instructions for Burmese Egg Curry
  1. Start by boiling water in a pot, then gently add the eggs and cook them for about 5–6 minutes for a soft yolk.
  2. In a wok, heat about half an inch of peanut oil over medium heat. Add turmeric and finely sliced shallots. Fry for about 8–10 minutes until caramelized and vibrant.
  3. Carefully deep-fry the boiled eggs in the hot oil for about 4–5 minutes until golden brown.
  4. In the same wok, sauté chopped shallots until translucent, then add minced garlic, dried ginger powder, chili powder, and curry powder.
  5. Stir in diced Roma tomatoes and tinned crushed tomatoes, simmer for about 8–10 minutes until thickened.
  6. Halve the fried eggs and place them cut side up in the curry sauce, letting them simmer for another 5 minutes.
  7. Serve hot with caramelized shallots and ground dried shrimp, alongside parathas or jasmine rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 300mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Allow the curry to simmer for at least 15 minutes to develop flavors. Store leftovers in an airtight container for up to 3 days.

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