A flavorful Indian dish where tomatoes blend with onions, garlic, and spices to create a warm and satisfying meal. This recipe is perfect for a low-carb breakfast and is quick and easy to prepare, giving you the energy to start your day.
Cooking Time
20 minutes
Serves
3 people
Ingredients
6 eggs (boiled and peeled)
500 g tomatoes (chopped and seeds removed)
¾ cup onion (chopped)
4 tablespoons ghee
A pinch of ground cinnamon
8 curry leaves
½ cup water
1 hot chili pepper (chopped)
2 cloves garlic (minced)
1 tablespoon tomato paste
¾ teaspoon ground coriander
Fresh coriander (for garnish)
Instructions
Blend the chili, garlic, tomato paste, and ground coriander into a smooth mixture.
In a pan over medium heat, heat 1 tablespoon of ghee, then add the cinnamon and curry leaves until fragrant.
Add the chopped onion and sauté until soft and golden.
Add the spice mixture and stir well.
Add the chopped tomatoes and ½ cup water. Let it simmer until the sauce thickens.
Add the remaining ghee and season with salt and pepper to taste.
Add the boiled eggs (whole or halved) and let them simmer on low heat until heated through and infused with flavor.
Garnish with fresh coriander and serve hot with chapati bread.
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