Spicy Egg Curry

Ingredients

• 6 boiled eggs, peeled
• 2 tbsp. oil
• 1 onion, finely chopped
• 2 tomatoes, chopped or blended
• 1 tsp. ginger-garlic paste
• 1 tsp chili powder
• 1/2 tsp. turmeric
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1/2 tsp garam masala
• To taste salt
• 1/2 –1 cup water
• 2 tbsp. cilantro, chopped
• 1/2 tsp. chili flakes, optional

Steps

1. Boil, peel, and lightly score the eggs. You can pan-fry them in a little oil until lightly golden for extra flavor.
2. Heat oil in a pan and sauté the onion until golden.
3. Add ginger-garlic paste and cook for a minute.
4. Add the tomatoes, chili powder, turmeric, cumin, coriander powder, and salt. Cook until the tomatoes soften and the oil begins to separate from the masala.
5. Add water, depending on how thick you like the gravy. Simmer for 5–7 minutes.
6. Gently add the boiled eggs and simmer for another 5 minutes, allowing them to soak up the flavors.
7. Sprinkle with garam masala, fresh cilantro, and chili flakes if using.
8. Serve hot with roti, naan, chapati, or steamed basmati rice.