Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Muttachar (Spiced Eggs)

Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 2 servings
Share This Recipe


1 tablespoon oil

1 small onion, chopped

1 green chile, seeded and chopped

1 ripe tomato, sliced

1/2 green mango, sliced (optional)

1 pint (2 cups) each coconut milk and water

1/4 teaspoon each tumeric, paprika and ground coriander


10 fresh curry leaves

Handful chopped fresh coriander (cilantro)

Juice of 1/2 lemon

4 eggs


  1. In a heavy frying pan heat the oil and saute the onion until golden. Add the chile, tomato and mango and fry a little longer. Pour in the coconut milk and water and bring to a boil. Add the tumeric, paprika, ground coriander, and salt and simmer 5 to 10 minutes.
  2. Rub the curry leaves between your palms to release the flavor, and add them and the fresh coriander to the mixture. Add the lemon juice and simmer for a further 10 minutes. 
  3. If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If to be poached, break the eggs gently into the mixture and cook for 3 minutes. 

Cook’s Note

This dish can be served with rice or with snippets of toast or good bread to mop up the delicious juice.