10-minute egg curry

I had boiled eggs in the refrigerator and used them today to make a simple and fast curry. The curry itself should not take more than 10 minutes. If you don't have boiled eggs in hand already, then make sure you have eggs cooking on the side while you are preparing the curry sauce. This recipe can also be used to make other quick curries. For example, you can substitute the eggs for a can of chicken or tuna or vegetables. Jord and I ate today's egg curry on rice and chapathi. We had left-over chapathi from last night. This curry will make 2-4 generous servings.

Step 1: Toss in 1/2 tsp of fenugreek seeds and 1/4 tsp of black mustard in 1 tbs olive oil, and fry until the mustard seeds pop and the fenugreek seeds turn slightly brown. Note: Don't let the fenugreek seeds get black or they will impart a bitter taste to your curry! If you don't have mustard or fenugreek, simply pour 1 tbs of oil in a pan and wait for it to heat.

Step 2: Saute 1 generous cup of thinly sliced onions until they become translucent.

Step 3: Stir in 1.5 cups of chopped tomatoes, and salt to taste. Let the tomatoes cook.

Step 4: When the tomatoes are mostly done, as seen in picture, add 1/2 tsp turmeric, 1 tbs coriander, 1/4 tsp chilli powder and 1/4 tsp garam masala. Mix well.

Step 5: Finally, add 1 cup of lukewarm water and 4 boiled eggs, and let the curry boil. Serve over hot rice or with chapathi. Note: I like to score my boiled eggs as seen in the picture. Use a knife and cut into the white part of the egg without cutting through the yolk. This helps the masala seep into the egg so the eggs don't taste too bland.