Egg Curry

This Indian recipe is a great non-traditional breakfast for those days when you want something more interesting than a boring omelette.

Ingredients:

5 tablespoons of cooking oil

2 medium sized onions

3 medium sized tomatoes

2 green chilies

2 teaspoons of garlic paste or finely chopped garlic

2 teaspoons of ginger paste

2 teaspoons of coriander powder

1 teaspoon cumin

1 teaspoon garam masala spice mix

1/2 teaspoon of turmeric powder

1/2 teaspoon red pepper powder

Salt to taste

6 hard-boiled eggs, peeled

Optional: 2 potatoes, cut into 3 cm cubes

For decoration: chopped fresh coriander leaves

Directions:

1. Heat 2 tablespoons of cooking oil in a deep pan and when hot, add the onions. Bake until lightly browned. Remove from heat.

2. Using a slotted spoon, remove the onions from the pan and place them in a food processor along with the tomatoes and green chilies.

3. Grind the onions, tomatoes and green chilies until smooth. Try not to add water during this process if possible.

4. In the same pan, heat the remaining oil and pour the newly made paste. Cook for 2-3 minutes.

5. Add the ginger and garlic pastes, all the dry spices (coriander, cumin, garam masala, turmeric and red chilli powder) then stir and fry until the oil starts to separate from this onion-tomato-spice mixture

6. Add 2 cups of warm water to this mixture and bring to a boil over medium heat.

7. If you have decided to add potatoes to the curry, add them now.

8. When the potatoes are half cooked, cut the boiled eggs in half (vertically) and add them to the curry. Cook for 10 minutes or until sauce thickens. If you added potatoes, they should be fully cooked by now.

9. Turn off the heat and garnish with chopped coriander leaves. Serve the curry hot with Basmati rice and a vegetable side dish. Delicious!

Yield: 2 servings

Recipe: thespruceeats.com