Egg Curry Masala is served as a traditional breakfast in India. It is a great alternative to beef curry. Served with hot creamy chutney and chapati chutney.
- Spiced Eggs
- 8 eggs
- 4 to 6 tablespoons of coconut oil
- 1 tablespoon mustard seeds
- 2 small leeks
- 2 good cloves of garlic
- Ginger Chutney 1 tbsp
- 3 tablespoons of turmeric
- 3 tablespoons garam masala coffee
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 400 ml canned tomatoes (or fresh tomatoes in season)
- 250 grams of whole wheat flour (or half flour)
- A pinch of salt
- 160 ml lukewarm water
- 50 grams of butter
Put the eggs in boiling water for 10 minutes, then remove the eggs from the pot and place them in a bowl of cold water to stop the cooking. Let it cool and remove the crust.
In a bowl, mix the eggs with 1 teaspoon of turmeric and 1 teaspoon of garam masala, heat the oil in a pan, and fry the eggs for 2 to 3 minutes.
Peel the onion and garlic cloves and chop them coarsely to form a pulp.
Place a frying pan to heat the oil. Add mustard seeds to it and let it crackle. Then add onion, garlic, and ginger and fry for 5 minutes.
Then add the tomato puree and remaining spices (2 teaspoons turmeric, 2 teaspoons garam masala, 1 teaspoon ground coriander, 1 teaspoon cumin), salt, and black pepper. Add 1 tablespoon of coconut oil and cook on low heat until the sauce thickens (about 8-10 minutes), adding a cup of water (about 12-150 ml) to thicken the sauce. Add an equal amount, add eggs, and stir. Coat and cook. I will boil it for 5 minutes.
Serve hot with chapati.