Ingredients
– 4 large eggs
– 2 medium onions, finely chopped
– 2 medium tomatoes, chopped
– 2 green chilies, slit
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric powder
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 400 ml coconut milk
– Salt to taste
Method
1. Heat some oil in a pan. Add the chopped onions and sauté until they turn golden brown.
2. Mix in the ginger-garlic paste and green chilies. Cook for a couple of minutes until fragrant.
3. Stir in the chopped tomatoes. Add turmeric, coriander, and cumin powder. Cook until the tomatoes soften.
4. Pour in the coconut milk and bring the mixture to a gentle boil. Season with salt according to your taste.
5. Gently crack the eggs into the gravy. Cover the pan and let them cook for about 5 minutes or until the eggs are done.
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