We’ve got another home cooking treat from the subcontinent for you. This recipe comes courtesy of Babur’s social media director, Asad Shaykh, who says:

“This ‘Curried Eggs’ recipe has been our Pakistani Punjabi family secret for decades. Although it is best for brunch occasions, it has helped the men-who-can’t-cook in the family out of many dinnertime emergencies too.”

Hope you like it



Olive/Vegetable oil

2 brown onions chopped

1-2 cloves of garlic crushed

4-5 tomatoes chopped

Tomato purée – 1tbsp

Red chilli powder – adjust to taste

Garam Masala – 1 tsp

Turmeric – 1tsp

4 medium/large eggs

Salt and pepper to taste

Add a juice of lime to add a zing!


To Serve:

Thick Greek yoghurt

Roti / Sourdough bread

Chopped coriander and green chillies



Heat olive oil over a medium/high heat

Add the onions and fry till golden brown

Add chopped up tomatoes

Sauté the tomatoes till lovely and soft

Add tomato purée

Add the ground spices

Add crushed garlic

Stir till evenly spread through the paste

Cook until softened and oil rising to surface

Crack in the eggs and stir into the sauce continuously until cooked.

If it dries up add additional water / lemon juice

At this point you may wish to taste and adjust spices accordingly

Can be served fairly liquid/soft or cooked for longer and more like firm scrambled eggs, as desired.

Serve with chopped coriander and yoghurt. Eat with roti, paratha or a robust sourdough to maximise its earthy taste.