Spicy Egg Curry with Tomato and Onions

1In a pot, boil the eggs (6) for 10 minutes. Once cooked, peel them and set aside.

2In a separate pan, heat oil (2 tablespoons) over medium heat. Add onions (2) and sauté until golden brown, about 5 minutes.

3Add chopped tomatoes (2), green chilies, (2) turmeric (½ teaspoon), and a pinch of salt. Cook until the tomatoes (2) are soft and mushy, about 8-10 minutes.

4Gently place the boiled eggs (6) into the tomato-onion mixture, coating them with the sauce. Simmer for another 5 minutes to allow the flavors to meld together.

5Serve the spicy egg curry hot with rice or bread, garnished with fresh cilantro.

6Enjoy your flavorful and aromatic Spicy Egg Curry with Tomato and Onions (2)!