Créé avec l’IA
Egg Curry with Tomato and Onion
45 min 267 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs8 pieces
- vegetable oil2 tablespoons
- onions2 (about 300) grams
- tomatoes4 (about 500) grams
- garlic2 cloves
- ginger1 inch
- ground coriander1 teaspoon
- turmeric0,5 teaspoon
- chili powder0,5 teaspoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
- chopped cilantro2 tablespoons
Instructions
- 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
Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown, about 8 minutes.
- 3
Add the minced garlic and grated ginger to the onions. Sauté for 1-2 minutes until fragrant.
- 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
Stir in the ground coriander, turmeric, chili powder, salt, and black pepper. Cook for 2 minutes to toast the spices.
- 6
Add 1/2 cup of water to the pan and mix well to form a curry sauce. Simmer for 5 minutes.
- 7
Gently add the peeled boiled eggs to the curry. Simmer for another 5 minutes, spooning the sauce over the eggs occasionally.
- 8
Garnish with chopped cilantro before serving. Serve hot with rice or bread.
