Egg tomato curry

 

Eggs - 4
Oil - 3 tbsp
Cumin seeds - 1/2 tsp
Onion - 1 large - chopped
green chili - 2 chopped
Curry leaves - few chopped
Ginger garlic paste - 1 tsp
Tomato - 1 m - grind to chunks
Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp
Salt - 1/2 tsp or to taste
Water - 3 tbsp or 1/4 cup
Coriander leaves - 1/4 cup few chopped

Method:
1. Heat Oil in a pan, add cumin seeds fry for 1 mins
2. Add onion, green chilis, curry leaves and fry till onions are transcluent
3. Now add ginger garlic paste and fry for 2 mins
4. Now add tomato, red chili powder, turmeric, salt and mix well and cook with closed lid till oil oozes out at the ends.
5. Now add water and cook 2 mins 
6. Now break eggs and leave them intact 
7. Add coriander leaves and close the lid and cook on the slow flame till eggs are completely cooked.
8. Now turn them other side and sprinkle salt as needed and close the lid for 5 mins on low flame.
9. Switch off and serve.