Spicy tiffin eggs

Vegetarians don't have to miss out on good tasting nibbles. This recipe using flavour-packed ingredients is scrumptious.

Posted by: kim




30 - 60 mins

Skill Level




Courses etc.

Side dishes

You will need

7 large eggs Available only in our Broughton Street shop More products
2 tbsp olive oil More products
1 onion, chopped More products
250g grated carrots More products
2 heaped tbsp mild curry paste More products
200g  breadcrumbs

Sorry unavailable

More products
handful 85g roasted cashews

Limited availability

More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Put 6 of the eggs in a pan of cold water and bring to the boil.
  • Boil for 5 mins, then cool quickly in cold water. Carefully shell.
  • While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft.
  • Stir in the curry paste and fry for a few mins more.
  • Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
  • Divide this mixture into 6 and flatten with your hands (wetting them will make this a bit easier).
  • Use the mixture to wrap round each egg - the it will seal well as you press it together.
  • Roll in the cashews and chill until ready to cook.
  • The prepared eggs can be kept in the fridge overnight.
  • Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins.
  • Cool for 5 mins, then carefully cut in half using a very sharp knife.
  • Serve with a bowl of mango chutney and a salad to make a main meal.

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Shopping List

Free Range Eggs Large
Oxenrig (6eggs)
Available only in our Broughton Street shop
Olive Oil Italy ORGANIC
Suma (500ml)
Real Foods
Real Foods
Wholemeal Bread Small ORGANIC
Garvald (400g)
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Roasted & Salted Cashew Nuts
Real Foods
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Authentic Curry Base Mild Gluten Free
Punjaban (350g)