Curry for Change

Changing the lives of families
who suffer from hunger.

Indian Eggs with Tomatoes and Paneer by Kiran Soni


Serves 2

4 Eggs, free range
100g Paneer, chopped into small cubes
1 Small Onion, finely chopped
1 Tomato, finely chopped 
1 Green Chilli, finely chopped
1 Tbsp Coriander, finely chopped
2 Tsp sunflower oil
Salt to taste
Pepper, freshly ground


  1. In a medium frying pan heat the oil and add the chopped onions and chopped chilli. Fry on a moderate heat, until the onions are golden brown.
  2. Add the chopped tomatoes and the paneer and fry for a further minute. The paneer will start to brown a little.
  3. Crack the four eggs into the pan being careful not to break the yolks. Cook for about 3 minutes or until the egg whites are set. Place in a pre-heated moderate oven for 3-4 minutes. 
  4. Grind some rock salt and some freshly ground pepper over the eggs.
  5. Sprinkle the eggs with the chopped coriander.
  6. Place the eggs onto a plate. The yolks should still be slightly runny.


  • You can beat the eggs, rather than leaving them whole to make scrambled eggs. Add the beaten egg to the onion, tomato, paneer mixture and stir on a low to medium heat and then serve.

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