Egg Curry - Quick & Easy

On occasions when I am in the mood for something quick and easy to fix for dinner - and when I am not in the mood to get into the tedious task of chopping up vegetables, I turn to eggs. 

Sometimes an easy omelette, in a salad or sandwich and at times in a curry - eggs are some of the most easy and handy things to stock in the kitchen.

Egg Curry

4 eggs - boiled 
1 large onion
1 large tomato
2 cloves of garlic
1/2 tsp chopped ginger
1 green chilli
2 tbs tomato puree
1/2 tsp cumin seeds
1/2 tsp red pepper powder
1/2 tsp turmeric
Salt
Oil
Coriander for garnish

In a pan heat around a tbs of oil and fry the boiled eggs till they turn golden. You can also deep fry them or omit this step altogether (like me) and just use plain boiled eggs.

In a blender make a puree of tomatoes, onion, green chilli, ginger and garlic.

Heat 1 tbs of oil in a pan and add the cumin seeds. Once they begin to crackle, add in the onion and tomato paste you have made. Add salt, pepper and turmeric powder. 

Add in the tomato puree. It lends a nice red colour and thickness to the gravy.

Once the masala cooks, add the eggs and around half a cup of water. Cover and cook for ten minutes.

Garnish with coriander leaves.

Simple and easy - and super delicious.