This is a quick and easy recipe. It's my go-to when I've run out of ideas of what to make for the family to eat or when I am feeling lazy and don't want to put in too much effort. I serve it with rice or with chappathis. This curry can be made in all of 30 minutes.
Ingredients
1 tbsp oil
1/4 tbsp mustard seeds1 small onion sliced
2 small tomatoes cut into thin wedges
1 tsp chilli powder (I used Kashmiri chilli powder for this recipe)
1/4 tsp turmeric powder
6 eggs (I used 7 for this recipe because I had 7!)
Heat the oil. Put in the mustard seeds. Cover the utensil and wait for all the mustard seeds to pop. Then add the sliced onions. Fry till they are glassy. The add the tomotoes, chilli powder, turmeric powder and salt.
Fry at high heat and mush with the wooden spoon frequently so that this mixture is well blended.
Add 1 cup of water and bring to a boil.
When the curry is at a rolling boil, crack the eggs into it taking care not to cut through the yolks.
Turn heat down to simmer and cook till eggs are poached in the curry.
For a different flavour, you may add some thick coconut milk or canned coconut cream to this curry. That is a variation on this simple egg curry.
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