Egg tomato curry

Ingredients

Eggs 6 nos

Tomatoes 1 kg.

Onion sliced 2 nos

Green chillies 5 nos

Turmeric powder ¼ tsp

Cumin seed powder 1 tsp

Coriander leaves a handful

Salt to taste

Preparation

Heat oil in a pan and sauté the onions and green chillies.  Remove the skin from the tomatoes, chop them and add to the sautéed onions and mix well.  Add cumin seed powder, turmeric powder and salt, mix well and cook for 10 minutes with closed lids

Remove the lid, stir the curry well and add the eggs to the boiling curry one after another, allow to cook for a few minutes and remove from heat.   

Serve hot garnishing with coriander leaves.