Egg Curry

Preparation: 10 Minutes
Boiling: 20 Minutes
Cooking: 15 Minutes
Total Time: 45 Minutes


6 eggs, boiled
1 small onion, finely chopped
2 medium tomatoes, finely chopped
1 red or green chilli, chopped
1 tsp. cumin
1 tsp. ground coriander
½ tsp. turmeric
½ tsp. cayenne pepper
2 tbsp. oil
to taste salt


1. Heat the oil.
2. Add all the spices and stir once.
3. Add the onion and stir.
4. When the onions are cooked, add the tomatoes. Stir. Add salt.
5. Cover and let cook on low heat for 4 or 5 minutes.
6. Peel the eggs and cut in half. Keep aside.
7. Add a little water if it is thick. Add the eggs and gently stir.
8. Cook for 5-7 minutes, covered.

Eat over rice or with rotis.