Egg Curry

Egg Curry

Prep: 1o Minutes
Cook: 20 Minutes, plus 10 Minutes boiling time
Serves: 4

Ingredients:
2 tbsp olive oil
2 onions, finely chopped
3-4 garlic cloves, crushed
1 green chilli, finely chopped
1 tsp peeled and grated root ginger
¼ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp medium hot curry powder
¼ tsp salt (optional)
3 tomatoes, finely chopped or a can of chopped tomatoes, blended
6 eggs, boiled and peeled
some washed and chopped coriander leaves, for garnish

Method:
Heat a pan on a medium heat and add the oil. Tip in the onions and garlic and fry for 7-9 minutes until lightly browned. Add the chilli and continue cooking for 3 minutes more.
Mix in the ginger and put in the turmeric, ground cumin, ground coriander, curry powder and salt, if using.

Let the mixture cook for 2 minutes.  Then tip in the tomatoes and cook for 2 minutes more.  Add 200ml water and mix.

Carefully put in the eggs and cook for a further 3 minutes.  Garnish with the coriander leaves and serve hot with chapatis.

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Ingredients
  • Coriander
  • /
  • Coriander Leaves
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  • Cumin
  • /
  • Curry Powder
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  • Eggs
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  • Garlic Cloves
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  • Ginger
  • /
  • Green Chilli
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  • Olive Oil
  • /
  • Onion
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  • Salt
  • /
  • Tomatoes
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  • Turmeric
  • /