Egg Curry

GreatestEver Indian, p. 146

4 tbsp vegetable oil

1 onion, sliced

1 red chili, finely chopped

½ tsp chili powder

½ tsp finely chopped fresh gingerroot

1-2 garlic cloves, crushed

4 eggs

1 firm tomato, sliced

¼ bunch of cilantro, chopped, to garnish

Somehow, someday, I will find fresh red chilies. 

Heat the oil in a large pan. Add the onion and cook until just softened and a light golden color.

They have a ways to go yet, in this shot.

Add the chili, chili powder, ginger, and garlic and stir-fry over low heat for 1 minute.

I actually used ground ginger. Shhh, don't tell!

Add the eggs and tomato slices to the mixture in the pan and continue cooking, stirring to break up the eggs when they begin to cook, for 3-5 minutes. 

It's a little soupy at first.

Sprinkle over the chopped cilantro. 

But then, magically, it turns into eggs!

Transfer the egg curry to serving plates and serve hot. 

And then you eat it. 

My Rating: 3/5 "The eggs are a weird consistency, but once you get used to it, it has great flavor. A great way to add some substance to vegetables."