Egg Curry
Servings: 3
Ingredients
- 6 Medium Eggs – Hard boiled
Vegetables
- 1 Can of Jar Tomatoes
- 5 Curry leaves
- 1 Onion – Thinly sliced
- 4 Garlic cloves - Minced
Spices
- 1/2 tbsp Paprika powder
- 1/2 tbsp Brown Sugar
- 1 tsp Garam masala
- 1/2 tbsp Cumin Powder
- 1/4 tsp Salt
Instructions
- Prepare the eggs: Boil the eggs for 14 minutes. Peel the eggs once cooked.
- Sauté: Preheat a pot on medium low heat, add cooking oil, sauté the onion and garlic with the curry leaves for two minutes while stirring occasionally. Once browned, add the spices and cook for two minutes.
- Add the tomato: Add the jar of tomato to the pot. Stir to mix all the ingredients and then cook the tomato sauce for five minutes on medium low heat.
- Add the boiled eggs: Add the boiled eggs in the tomato sauce and gently toss to coat the eggs with the tomato sauce. Allow the eggs to absorb the sauce by simmering for two minutes on the lowest heat. Serve the egg curry while it is still steaming.