Egg Curry with Tomato and Onion

Instructions

1. 1

   Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 8-10 minutes. Remove the eggs, cool under cold water, peel, and set aside.

2. 2

   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown, about 8 minutes.

3. 3

   Add the minced garlic and grated ginger to the onions. Sauté for 1-2 minutes until fragrant.

4. 4

   Add the chopped tomatoes to the pan. Cook for 6-8 minutes, stirring occasionally, until the tomatoes are soft and the oil begins to separate.

5. 5

   Stir in the ground coriander, turmeric, chili powder, salt, and black pepper. Cook for 2 minutes to toast the spices.

6. 6

   Add 1/2 cup of water to the pan and mix well to form a curry sauce. Simmer for 5 minutes.

7. 7

   Gently add the peeled boiled eggs to the curry. Simmer for another 5 minutes, spooning the sauce over the eggs occasionally.

8. 8

   Garnish with chopped cilantro before serving. Serve hot with rice or bread.