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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 Edinburgh shops 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 Available in our Edinburgh shops only after 27/01/2021 More products
handful 85g roasted cashews 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 Edinburgh shops
Olive Oil Italy ORGANIC
Suma (500ml)
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Wholemeal Bread Small ORGANIC
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Roasted & Salted Cashew Nuts
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Authentic Curry Base Mild Gluten Free
Punjaban (350g)