Weeknight Egg Curry
A delicious, quick and easy egg and tomato curry that you can serve up in 20 minutes or less!
  1. Heat medium saute pan to medium high heat. Add oil to heat. Add cumin seeds after about 1 minute.
  2. Once the seeds are browning, add diced onions and salt. Cook for about 2 minutes.
  3. Add diced tomatoes. Add garlic and ginger, stir and let cook another 2 minutes.
  4. Add in the vinegar, tomato sauce and remaining ground spices (garam masala, turmeric, chili powder).
  5. Add about 1/2 cup water to the curry. Let simmer. Let cook for another 5 minutes, stirring occasionally. Add additional water if the curry seems to thick. Taste for salt and other seasonings at this point.
  6. Once the taste of the curry is to your liking, add the eggs. Garnish with cilantro. Serve with rice, naan or parathas.