Egg, tomato and onion curry

 3 large hard boiled eggs
 2 medium onions, sliced
 400 g chopped tomatoes
 ½ tsp fresh garlic paste
 1 tsp cumin powder
 1 tsp red chilli powder
 ½ tsp ground black pepper
 salt to taste
 2 green chillies
 2 tbsp fresh coriander leaves chopped
 250 ml water
 4 tbsp sunflower oil
1

Heat the oil in a non-stick frying pan, add the sliced onions and sauté until they turn translucent. Add the garlic paste, the cumin powder, red chilli powder and ground black pepper and fry for a minute whilst stirring, splash with some water to prevent the spices from sticking.

2

Add the chopped tomatoes, fry for 2 minutes, add the water, stir and reduce the heat. Cook for a further 10 minutes, stirring often. Remove from the heat.

3

Cut the hard-boiled eggs in half lengthways and add the eggs to the tomato and onion sauce. Sprinkle with coriander leaves and garnish with green chillies.

4

Warm the sauce through and serve hot with boiled basmati rice.

CategoryCuisineCooking Method

Ingredients

 3 large hard boiled eggs
 2 medium onions, sliced
 400 g chopped tomatoes
 ½ tsp fresh garlic paste
 1 tsp cumin powder
 1 tsp red chilli powder
 ½ tsp ground black pepper
 salt to taste
 2 green chillies
 2 tbsp fresh coriander leaves chopped
 250 ml water
 4 tbsp sunflower oil

Directions

1

Heat the oil in a non-stick frying pan, add the sliced onions and sauté until they turn translucent. Add the garlic paste, the cumin powder, red chilli powder and ground black pepper and fry for a minute whilst stirring, splash with some water to prevent the spices from sticking.

2

Add the chopped tomatoes, fry for 2 minutes, add the water, stir and reduce the heat. Cook for a further 10 minutes, stirring often. Remove from the heat.

3

Cut the hard-boiled eggs in half lengthways and add the eggs to the tomato and onion sauce. Sprinkle with coriander leaves and garnish with green chillies.

4

Warm the sauce through and serve hot with boiled basmati rice.

Egg, tomato and onion curry
IngredientsDirections
Nutrition Facts

Servings 3

Ingredients

 3 large hard boiled eggs
 2 medium onions, sliced
 400 g chopped tomatoes
 ½ tsp fresh garlic paste
 1 tsp cumin powder
 1 tsp red chilli powder
 ½ tsp ground black pepper
 salt to taste
 2 green chillies
 2 tbsp fresh coriander leaves chopped
 250 ml water
 4 tbsp sunflower oil

DIRECTIONS

1

Heat the oil in a non-stick frying pan, add the sliced onions and sauté until they turn translucent. Add the garlic paste, the cumin powder, red chilli powder and ground black pepper and fry for a minute whilst stirring, splash with some water to prevent the spices from sticking.

2

Add the chopped tomatoes, fry for 2 minutes, add the water, stir and reduce the heat. Cook for a further 10 minutes, stirring often. Remove from the heat.

3

Cut the hard-boiled eggs in half lengthways and add the eggs to the tomato and onion sauce. Sprinkle with coriander leaves and garnish with green chillies.

4

Warm the sauce through and serve hot with boiled basmati rice.