Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
2
Yield:
2 servings
Ingredients
Directions
Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.
Cook's Note:
Substitute chopped tomatoes for the pureed if desired.
Nutrition Facts (per serving)
| 338 | Calories |
| 25g | Fat |
| 12g | Carbs |
| 14g | Protein |
