Tomato and Onion Egg Curry

Instructions

1. 1

   Begin by boiling the eggs. Place the 4 large eggs in a pot, cover them with water, and bring to a boil. Once boiling, reduce the heat and let them simmer for 10 minutes. Remove from heat, drain, and place in cold water to cool.

2. 2

   While the eggs are cooling, chop the 2 large onions and 3 medium tomatoes into small pieces.

3. 3

   Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the chopped onions and sauté until they become translucent.

4. 4

   Add the chopped tomatoes to the pan and cook until they soften and the oil starts to separate.

5. 5

   Stir in 1 teaspoon of curry powder, 1 teaspoon of salt, and

6. 6

   5 teaspoon of turmeric. Mix well and cook for another 2-3 minutes.

7. 7

   Peel the cooled eggs and add them to the pan. Gently stir to coat the eggs with the curry mixture.

8. 8

   Let the curry simmer for another 5 minutes, allowing the flavors to meld together.

9. 9