Quick Egg Curry

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Ingredients list for Quick Egg Curry

• 6 Eggs
• 1 tablespoon Oil
• 2 Bay leaves
• 6-7 Black peppercorns
• 3-4 Cloves
• 1 inch Cinnamon
• 2 medium Onions finely chopped
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 2 medium Tomatoes finely chopped
• ¼ teaspoon Turmeric powder
• ½ teaspoon Red chilli powder
• as required Crushed peppercorns
• 2 tablespoons Fresh coriander leaves chopped
• to taste Salt

Method

1. Heat oil in a non-stick pan. Add bay leaves, peppercorns, cloves, cinnamon and sauté till fragrant.
2. Add onion, ginger paste, garlic paste, mix and sauté till onion is golden. Sprinkle little water.
3. Add tomatoes, cover and cook on medium heat till tomatoes are pulpy.
4. Add turmeric powder, red chilli powder, crushed peppercorns, 1 tablespoon chopped coriander, mix well and add a little water to get a thick curry. Add salt, mix and cook for 2-3 minutes.
5. Lower heat, spread the mixture and make holes/gaps in the mixture. Crack eggs in these holes/gaps, cover and cook on low heat till eggs are fully cooked.
6. Remove lid, add little salt, crushed peppercorns and remaining chopped coriander.
7. Serve hot.