Eggs Pepper Tomato Curry

About this recipe

This modern take on a beloved classic delivers a flavorful punch with boiled eggs nestled in a spicy tomato and pepper curry. Perfect for any home cook, this dish combines the richness of peppers and the tang of tomatoes with a blend of aromatic spices. Serve it hot with rice or roti for a satisfying meal that's both delicious and easy to prepare.

Ingredients

• 4 large eggs
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, sliced
• 2 bell peppers, chopped
• 2 medium tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnishing

Directions

1. 1

   Boil the eggs, remove the shells, and set aside.

2. 2

   Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

3. 3

   Add onions, garlic, ginger, and green chilies. Sauté until the onions turn golden brown.

4. 4

   Stir in bell peppers and cook for 2-3 minutes until softened.

5. 5

   Add tomatoes and cook until they are soft, about 5 minutes.

6. 6

   Mix in turmeric, red chili powder, coriander powder, and salt. Cook for another 2 minutes.

7. 7

   Add a splash of water and simmer for 5 minutes to combine flavors.

8. 8

   Halve the boiled eggs and gently add to the curry. Sprinkle garam masala over the top.

9. 9

   Cook for an additional 3 minutes. Garnish with fresh coriander leaves.

10. 10

    Serve warm with rice or roti.