Creamy Tomato Egg Curry

1Boil the eggs (4) until they are hard-boiled, then peel and set aside.

2Chop the onion (1) and tomatoes (2) finely.

3In a pan, heat some oil and sauté the chopped onion (1) until translucent.

4Add the chopped tomatoes (2) and cook until they are soft and mushy, stirring occasionally.

5Pour in the milk (1 cup) and let it simmer for a few minutes until it thickens slightly.

6Gently add the boiled eggs (4) to the tomato and milk (1 cup) mixture, ensuring they are coated well.

7Let the curry simmer for a few more minutes to allow the flavors to meld together.

8Serve the creamy tomato egg curry hot with rice or bread.