Spicy Egg Curry

Tonight I made one of my hubby's favourite dishes - Jeena's Spicy Egg Curry. It is made with a few splashes of olive oil so the curry itself is really quite healthy. It is lovely and spicy but if you want it a little milder just add less chili's. I hope you enjoy this spicy egg curry we certainly did!

Ingredients
3 Small Onions(Sliced)
2 Small Yellow Capsicums/Peppers(sliced)
2 Large Flat Mushrooms(halfed then sliced)
approx 2 inch Fresh Ginger(chopped small)
approx 2 Cloves Garlic(chopped small)
4 Birds Eye Red Chili's(de-seeded chopped)
1 Red Chili(de-seeded chopped small)
approx 7 Cherry Tomato's(blended)
Olive Oil
Water
2 Boiled Eggs(freshly cooked,peeled and placed into cold water)

Spices
1 Tbsp Turmeric
1/2 Tbsp Coriander
Small 1/2 Tbsp Cumin
1/4 Tbsp Garam Masala
Large Pinch Dried Coriander Leaves
Sprinkle Sea Salt and Black Pepper(optional)

In some olive oil fry your onions until browned.

Grind or blend your garlic and ginger into a paste(a little water may be needed) and add to your pan. Cook for a minute making sure to stir.

Add your chili's, all your spices and drizzle some more olive oil in.

After stiring for a minute add your cherry tomato's with a splash of water to loosen it all up.

Add your peppers/capsicums with the salt and black pepper(optional). Keep simmering for a minute or so then add your mushrooms - keep stiring.

Add a large pinch of dried coriander.

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When your mushrooms start cooking add your eggs .

Simmer with a lid on (if possible) for a few minutes making sure the eggs are heated through turning them over once.

Enjoy Jeena's Spicy Egg Curry Recipe! :)