This is a simple egg curry, prepared in minutes.
- 5 Eggs
- 2 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 2 tbsp diced green pepper (capsicum)4 baby mushrooms finely chopped
- 1 tsp ginger garlic paste
- ½ tsp black pepper powder
- ½ tsp red chili powder
- 2 tbsp cooking oil
- Chopped Coriander leaves
- Salt To taste
- Heat oil in a thick bottom pan or a non sticking pan and fry onion on medium flame until soft and light brown.
- Add all of the ingredients except coriander leaves.
- Cover and cook until tomato is pulpy.
- Spread the tomato onion masala evenly on the bottom of the pan.
- Break the egg and slowly drop on the masala one by one. Don't stir. Cook on slow flame for 4-5 minutes.
- Once the egg white solidifies and egg yolks are settled at their places cover the pan and off the gas. Leave it covered on the burner for 2-3 minutes.Remove the lid and carefully slide the egg curry in a serving flat dish.
- sprinkle pinch of salt and black pepper powder over the eggs.
- Garnish with coriander leaves and serve hot with parathas.
Do You Know?
Yolk color is dependent on the diet of the hen; if the diet contains yellow/orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. A colorless diet can produce an almost colorless yolk. Farmers may enhance yolk color with artificial pigments, or with natural supplements rich in lutein (marigold petals are a popular choice), but in most locations, this activity is forbidden.