Egg Curry

Ingredients:

• 6 eggs
• 2 tomatoes
• 1 onion
• 2 cloves of garlic
• 1 inch ginger
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1/2 cup water
• Fresh coriander leaves for garnish

Instructions:

1. Boil the eggs in a pot of water for 10 minutes, then rinse with cold water and peel.
2. Chop the tomatoes, onion, garlic, and ginger.
3. In a pan, heat 2 tablespoons of oil and add cumin seeds. Let them sizzle for a few seconds.
4. Add the chopped onion, garlic, and ginger. Cook until the onion becomes translucent.
5. Add the chopped tomatoes and cook until they become soft.
6. Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
7. Add 1/2 cup of water and let it simmer for 5 minutes.
8. Cut the boiled eggs in half and gently place them in the pan.
9. Cover the pan and let the eggs cook in the sauce for 3-4 minutes.
10. Garnish with fresh coriander leaves and serve hot with rice or naan.