To some people the words egg and curry just do not go together, but to me they are a marriage made in spice heaven!
I love egg and I love spices, my hubby thought this was very delicious when I made it for him tonight!
I am sure you too will like it just as much as the taste was wonderful !
2 eggs(one egg per person)
Half tsp Ground Cumin
Half Garam Massala
2 tsp Turmeric
1 Red Chili(chopped small)
2 Clove Garlic(chopped small)
Chunk Ginger(approx inch)
2 Small Onions(chopped fine)
3 Small Potatoes(pre-cooked to just under done)
2 Small Sweet Potatoes(pre-cooked to just under done)
Hand Full Small Mushrooms
2 Small Sweet Potatoes
Cover and simmer for 10 minutes while you cook your eggs.
Onto the eggs
To cook your eggs place them into a pan with cold water and a few splashes of vinegar.(vinegar stops the eggs from cracking and leaking) Bring to the boil then once boiling time them for 2 -3 minutes.
Then take them straight off, pour out the hot water and replace with cold - peel the shells off.
Cook for a couple of minutes long gently stirring the sauce over your eggs.
Serve with basmati rice. Enjoy the wonderful taste !