Egg Curry

Ingredients

• Egg

  Whole, fresh eggs

  4 large or 200g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 medium or 220g

• Tomatoes

  Red, ripe, raw, year round average

  1 ½ cup, chopped or sliced or 270g

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  1 slices or 2g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Peppercorn

  Whole peppercorns, black

  1 tsp or 2g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

Directions

1. Bring eggs to room temperature. Boil a pot of water and reduce to a simmer. Add eggs and boil for 5-7 minutes. Remove with a slotted spoon, cool slightly, and carefully shell, making sure not to break the egg. Cut in half and set aside.
2. In a pan heat 1 teaspoon oil. When the oil is hot, add 1 and 1/2 red onions chopped roughly, 2 ripe tomatoes, garlic, ginger, green chili pepper, and cilantro leaves.
3. Fry on medium flame until the onions have a nice char and are caramelized, and the tomatoes are mushy.
4. Let the onions and tomatoes cool completely. Then grind it to fine paste
5. In a different pan, heat 1 tablespoon oil. When the oil is hot, add remaing 1/2 finely chopped onions and fry until the onions are translucent.
6. Then add the ground paste from step 4.
7. Fry this paste in oil on low flame for 7 to 8 minutes until the oil separates from the mixture.
8. Now add peppercorn, turmeric powder, and 1 tablespoon water and sauté the mixture for a minute.
9. Add 1 and 1/2 cups of water to this masala and add salt to taste. Bring it to boil and simmer the gravy for 10 minutes or until it thickens to desired consistency.
10. Serving : Pour the curry in the serving bowl and arrange the boiled eggs on the top of the gravy and gently dip/submerge the eggs in the gravy.
11. Garnish with chopped cilantro leaves and serve hot with flat breads and/or steamed rice. Enjoy!

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