I am posting a recipe for kerala style egg curry. One of the favourites at my place. This is a quick recipe and normally I make it with appam or idiappam as breakfast. Actually it is made as a brunch more then a breakfast.
So lets get started.
Onions- 2 or 3
Tomatoes- 2 or 3
Boiled eggs – 3 or 4
Green chillies- 3
Dry red chillies
Ginger garlic paste
Boil the eggs and keep it aside for cooling.
A tip while boiling eggs – Add salt or oil in the water so that the eggs do not break.
Heat a pan and put some oil.
When this is hot add some mustard seeds. When they sputter add dry red chillies and curry leaves.
Add chopped onions. Saute till transparent.
Then add the ginger garlic paste. You can also add whole garlic and chopped ginger. Saute.
Add chopped tomatoes and green chillies.
Also add chilli powder, turmeric powder and corriander powder.
Saute well on low flame.
Once the tomatoes are soft add some water and cook. If needed you can add coconut milk at this stage.
Meanwhile heat another pan. Peal the eggs from their shell. Cut them into vertical halves. When the pan is hot add little oil. Now drop in each half of the egg and fry it lightly. When one side is done, turn it and lightly fry other side. This helps the egg yolk to remain intact.
Drop these into the prepared curry.
Add coriander leaves and curry leaves.
Serve hot with chapati, rice, appam, idiappam as per your choice.