We have the lovely Nigella to thank for inspiring this recipe. I can’t believe I hadn’t ever thought to make a curry using eggs. It’s such a brilliant idea.

Simmering the egg in a coconut creamy curry sauce gives you a more substantial sauce thanks the the whites and the creamy oozy egg yolks as contrast. So so good!

enough for: 2
takes: 20 minutes
1/4 large white cabbage
3-4 teaspoons curry powder
1 can coconut milk (400mL / 14oz)
1 tablespoon fish sauce (or soy)
2 tablespoons lime juice
4 eggs
1 bunch coriander (cilantro) leaves, to serve

1. Heat a medium saucepan on a medium high heat. Finely slice cabbage and add to the pot with a little oil and a pinch of salt. Cover and cook, stirring often until cabbage is softened but not mushy. About 5 minutes.

2. Divide cabbage between two bowls. Return pot to the heat and add curry powder, coconut milk, fish sauce and lime juice. Taste and season with salt or more fish / soy sauce if needed. Bring to a simmer.

3. Add eggs and simmer for 3 minutes or until whites are set and yolks are still runny.

4. Top cabbage with 2 eggs each and spoon over the sauce. Scatter with coriander (cilantro) and serve hot.

WINE MATCH: A buttery chardonnay.

Variations & Substitutions

different veg – replace cabbage with chopped cauliflower, broccoli or brussels sprouts.

more veg – soften a diced onion before cooking the cabbage. Add snow peas, peas, capsicum (bell peppers) and/or bean sprouts at the end.

more substantial – use coconut cream and / or serve with a few handfuls roast cashews, almonds or peanuts.

egg-free – use chicken or tofu instead. Simmer until just cooked.

carb-lovers – serve with steamed rice, roti, warm flat bread, tortillas or cooked noodles.

different spicing – garam masala can be used instead of the curry powder.

hot! – add some fresh or dried chilli or serve with a drizzle of chilli oil.

Prepare Ahead

Cook the cabbage and curry sauce ahead but don’t add the eggs or coriander. Will keep for about 2 weeks in the fridge or freeze. To serve bring curry back to the simmer and cook eggs. Top with fresh coriander.