Indian Egg Curry
Eggs to the rescue! (A recipe for those midweek dinners when you haven’t been able to make it to grocery store yet)
1 yellow onion, diced
2 tbsp ginger garlic paste
1 large tomato, diced
1 tsp turmeric powder
1 tsp chili powder
1 tbsp egg curry masala (If you can’t find this, use a curry powder instead)
1 tsp salt
1 can coconut cream
4-6 eggs
Directions:
Sauté onion in a tablespoon of oil in your saucepan. Make sure your pan is wide and deep enough for a curry. Then stir in the ginger garlic paste and mix for a minute. Add in all the spices, stir, and toast spices with the onion mix for a few minutes on medium high heat. Next, stir in the tomato and salt. Cook for a few minutes until mixture is thick. Pour in the can of coconut cream and stir well. Bring the mixture to a simmer. Crack your eggs into the pan and lower the heat. Cover the pan to cook your eggs and cook eggs to your liking. Serve the curry over rice or with naan bread.
