Easy Curry Potato & Egg Skillet
This easy curry potato & egg skillet is a great weeknight dinner. It's got bags of flavour, comes together quickly and is made of super cheap ingredients!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
- 1 tbsp Oil
- 1 Onion chopped
- 1 Carrot peeled and chopped
- 1 Aubergine chopped
- 2 cloves Garlic crushed
- 1 inch piece Ginger peeled and grated
- 3 medium Potatoes peeled
- 2 tbsp Curry Powder
- 2 tsp Garam Masala
- 1 tbsp Cumin
- 2 tsp Turmeric
- 1 400g tin Chopped Tomatoes
- 100 ml Water
- 4 Eggs
- Fresh Coriander, Naan Bread, Yoghurt and Mango Chutney to serve
Cut the potatoes into chunks and par-boil them for 5 minutes. Remove from the heat and drain. Set aside.
In a skillet, heat the oil over a medium heat. Add the onion and fry for a few minutes until softened. Add the garlic and ginger and cook until fragrant. Throw in the spices, mix thoroughly and cook for another 2 minutes. Add the carrot and aubergine and cook until softened.
Add the potatoes and stir to coat in the spices. Add the tomatoes and water, stir to incorporate, then increase the heat and bring to a boil. Reduce the heat and simmer until the sauce thickens, about 6-7 minutes
Make 4 wells in the mixture and break an egg into each. Cover the skillet and let it cook until the whites have solidified, the time this takes will really depend on your hob but ours took about 10 minutes. Sprinkle chopped coriander over the top. Serve with naan bread, yoghurt and mango chutney if desired.
Calories: 184kcal | Carbohydrates: 19g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 225mg | Potassium: 703mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2980IU | Vitamin C: 15.8mg | Calcium: 109mg | Iron: 4.5mg