Egg curry with tomato (anda curry) from Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Deep fried whole wheat breads with cumin (puri); Avocado chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zanellosis on March 08, 2026

    Simple and quick to make. I used canned tomatoes and threw in a bag of baby spinach at the end. Since you crack the eggs in "shakshuka style", no extra step of cooking and peeling eggs, like in some other egg curries.

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