Ingredients
Scale to what I have
- 8 large eggs
- 45 ml vegetable oil
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 3 tomatoes (pureed)
- 1 tsp turmeric
- 1 tsp coriander powder
- 2 tsp chili powder
- 1 tsp garam masala
- 1 tsp salt
- 240 ml water
- 5.9 g cilantro, chopped
- 200 g basmati rice
- 470 ml water (for the rice)
Method
- Hard boil the eggs, peel, and make shallow cuts.
- Cook the onions in oil until golden, add the paste, spices and tomato puree and cook until thick.
- Add water and salt and simmer for 8 minutes. Add the eggs and simmer for 5 minutes more.
- Garnish with cilantro and serve with rice.