Tomato Egg Curry Recipe
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 |
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
Directions
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.
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Chef
