Egg curry

We like to eat this for brunch but it's tasty and light enough to eat at any time. When I was growing up, my mum would serve this with fresh pooris. However deep frying is banned in our flat and so we eat this with fresh bread. To be honest pooris taste better but these days Steve and I need to count every calorie!



Serves 2-3

Ingredients

• 5 eggs – medium sized, free range
• 1 tablespoon of light tasting vegetable oil
• 1 teaspoon of cumin seeds
• 1 teaspoon of mustard seeds
• 1 medium sized onion – chopped finely
• 1 medium sized green chilli – chopped finely
• 1 garlic clove – crushed
• ½ teaspoon of salt
• ½ teaspoon of turmeric powder
• ½ teaspoon of chilli powder
• ½ teaspoon of garam masala
• 1 teaspoon of coriander-cumin powder
• 6 spring onions – chopped
• 2 medium tomatoes – chopped coarsely
• A small handful of chopped coriander

Method

1. Hard boil and peel the eggs. Next, chop them in halves and then each half into three pieces. It is much easier to peel the eggs once they’ve cooled down a bit.
2. Meanwhile, heat the vegetable oil in a pan on a low heat. Once the oil is warm, add the cumin seeds and mustard seeds and let them sizzle for a few seconds
3. Add the chopped onion and cook until transparent. At this point, add the chopped green chilli, the crushed garlic and the salt. Let everything cook for a minute or two.
4. Then add the turmeric power, chilli powder, garam masala and coriander-cumin powder. Mix and let everything cook for a minute.
5. Add the eggs, spring onions and tomatoes. Stir and place the lid on the pan. Let the curry cook for just enough time for the tomatoes to release a little juice and all of the flavours to infuse, approximately 10 minutes .
   
6. Finally, add the coriander, stir and serve with fresh bread.