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Tomato Egg Curry

Snigdha's picture
Ingredients
  Eggs 4
  Tomatoes 3 Medium
  Chopped onions 1⁄2 Cup (8 tbs)
  Green peas 1⁄4 Cup (4 tbs)
  Cumin seeds 1⁄2 Teaspoon
  Cloves 4
  Cinnamon sticks 2 Small
  Dhaniya powder 1⁄2 Teaspoon (coriander)
  Garam masala powder 1⁄4 Teaspoon
  Cilantro 1 Teaspoon (coriander)
  Turmeric 2 Pinch
  Salt To Taste
  Chilly powder To Taste
Directions

Heat oil. Add cloves and cinnamon sticks, add cumin seeds and onions. Saute onions until they turn brownish.

Add chopped tomatoes, turmeric powder, salt and chilly powder. Mix well and cover with lid.

Remove lid after 2 minutes and smash tomatoes with spatula. Add dhaniya powder, garam masala powder and green peas. Cover and cook until green peas become tender.

Break eggs into the above mixture. Do not stir or shake the yolks and the whites. Let them remain as it is. Reduce the flame and cover with lid. The eggs should cook thoroughly in about 10 minutes.

Remove and Garnish with Cilantro.

Serve Hot with Rice/Rotis.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Interest: 
Holiday, Everyday, Party, Healthy
Ingredient: 
Egg
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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Your rating: None
4.427275
Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 114 Calories from Fat 50

% Daily Value*

Total Fat 6 g8.6%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 188.3 mg7.8%

Total Carbohydrates 9 g3%

Dietary Fiber 2.8 g11.2%

Sugars 4.2 g

Protein 8 g16.5%

Vitamin A 25.1% Vitamin C 29.7%

Calcium 6.5% Iron 11.8%

*Based on a 2000 Calorie diet

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Tomato Egg Curry Recipe