Tomato Potato Egg Curry

1Peel and chop the potatoes (2) into small cubes.

2Dice the tomatoes (2).

3Boil the eggs (2), peel them, and cut them into halves.

4In a pan, heat some oil over medium heat.

5Add the chopped potatoes (2) and cook until they are slightly browned and cooked through, stirring occasionally.

6Add the diced tomatoes (2) to the pan and cook until they are soft and mushy, stirring occasionally.

7Season with curry powder, cumin, coriander, and chili powder to taste.

8Add the boiled and halved eggs (2) to the pan, gently mixing them with the tomato and potato mixture.

9Let the curry simmer for a few minutes to allow the flavors to blend together.

10Serve the Tomato Potato Egg Curry hot with rice or bread.