As a child, I did not like curry egg. At least not how my father made it.

The yolk would be dry, and the sauce didn’t have much flavor. So I avoided it for years.

But as I got older and started exploring simple ways to add protein into my diet, I gave it another try. This time, I made it my way: a richer curry and more spice. And just like that, curry eggs became one of my favorite quick meals.

It’s simple and flavorful. Sometimes I even add aloo to the curry, especially when I want to stretch it further.

If you’re looking for a no-fuss curry recipe that delivers big flavor with minimal ingredients, this Caribbean curry eggs recipe is for you.

What Is Curry Egg?

Curry eggs are a classic Caribbean comfort food made by simmering hard-boiled eggs in a seasoned curry sauce.

Some people eat it plain; others add vegetables or potatoes. It’s popular in households across Trinidad and Tobago, especially when you want a fast meal or something different from the usual chicken or beef curry.

Why You’ll Love This Curry Egg Recipe

Budget-friendly and protein-rich
Quick and easy—ready in under 30 minutes
Great for vegetarians or flexitarian diets
Bold Caribbean flavor with every bite
Can be served with roti, rice, or bread

Ingredients

6 hard-boiled eggs, peeled
2 tbsp vegetable oil
1½ tbsp curry powder
1 tsp ground geera (cumin)
1 small onion, finely chopped
2 cloves garlic, minced
½ hot pepper (Scotch bonnet or pimento), minced (optional but recommended)
1 sprig thyme
2 tbsp chopped chadon beni or cilantro
½ cup diced tomatoes (optional)
1 small potato, peeled and diced (optional)
Salt and black pepper to taste
1½ cups water

How to Make Caribbean Curry Eggs?

Hard-boil your eggs, cool them, and peel. Set aside. You can score them slightly with a knife if you want the curry sauce to soak in more.

Heat oil in a pot over medium heat. Add onion, garlic, hot pepper, and thyme. Cook until soft and fragrant—about 2 minutes.

In a small bowl, mix curry powder and geera with a little water to form a paste. Pour it into the pot and stir constantly. Let it cook down for 3–4 minutes until it turns dark and thick. This step helps to develop that true Caribbean curry flavor.

If using potatoes, add them now with a pinch of salt and cook for 2–3 minutes before adding water. Stir to coat in the curry.

Add 1½ cups of water, salt, black pepper, and diced tomatoes if using. Bring to a gentle boil. Let it simmer uncovered for 10–12 minutes, or until the sauce thickens slightly and potatoes are cooked

Gently place the hard-boiled eggs into the curry sauce. Spoon some of the sauce over them. Simmer for another 5 minutes to let the eggs soak up all that curry goodness.

Sprinkle in the chopped chadon beni or cilantro and turn off the heat. Taste and adjust salt or spice if needed.

What to Eat with Curry Egg?

Paratha or dhalpuri roti – A traditional pairing for mopping up the rich sauce

Plain rice – A quick and simple combo

Sada roti or fry bake – Perfect for breakfast or brunch

Boiled provisions – Yam, dasheen, or green fig for a hearty, traditional meal

Bread – Just good old hops bread or toast makes a quick meal

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: You can freeze curry egg, but the texture of the egg whites may change slightly. Still edible, just a bit softer.

Reheat: Warm gently on the stovetop or in the microwave. Add a splash of water if the curry has thickened too much.

Tips for Making the Best Curry Eggs

Score the eggs lightly so they absorb more curry flavor

Use fresh curry powder for a bold taste

Add extra hot pepper if, like me, you love your curry on the spicy side

Let the curry sauce simmer before adding eggs, so it’s nice and rich

Curry eggs may not have impressed me as a child, but now I see them in a whole new light.

More Curry Recipes