Egg Curry

This one is actually inspired from my mother's recipe. I remember her relying on this dish whenever she was short of ideas as to what to cook for lunch or dinner. This recipe is unique in that the eggs are poached in the rich gravy rather than boiled and added.

Ingredients:

Eggs - 4
Onion - 1 chopped finely/paste
Tomato - 1 chopped finely/paste
ginger and garlic paste - 1tbsp
turmeric powder - 1tsp
cumin powder - 1tsp
coriander powder - 1tsp
Red chili powder - 1tsp (optional)
Oil - 2 tbsp
Salt to taste

Method
Heat oil in a pan, add onion and brown lightly. Add the ginger garlic paste, stir for a couple of minutes and then add the tomato paste. Add the turmeric, coriander, cumin and chilli powder to the pan, add a spoonful of water if the paste is sticking to the pan. Fry for another 2 minutes and then add two cups water and Salt. Mix well. cover and cook on medium flame for about 5 minutes.

Break the eggs one at a time straight into the pan. Lower the flame before you start to add the eggs. Cover and cook if you like the yolks well cooked, I personally prefer to cook it uncovered just until the whites are cooked and then cover the pan and switch off the flame.

The result is yummy gooey yolks in delicious gravy. You can serve this with toast, pita or steamed rice.... whatever takes your fancy.

Try it and I'm sure you will not be disappointed !