Egg Curry

• 4 to 6 hard boiled eggs
• 1 onion
• 1 tomato
• 1 tsp. curry masala
• 1/2 tsp. salt
• 1 clove garlic, chopped
• 4 Tbsp. corn oil
• 1 tsp. coriander, chopped
• warm water

1. Boil 4 to 5 eggs (depending of number of persons to be served).
2. Peel and set aside.
3. In a large saucepan, add oil and chopped onion.
4. Saute onion until just turning color.
5. Add curry and salt.
6. Stir and simmer 2 to 3 minutes.
7. Add 1 cup warm water and chopped garlic and stir.
8. Add peeled eggs and spoon curry over eggs to coat.
9. If the curry starts to become dry, add a little more warm water by tablespoons.
10. (You want a curry sauce with your eggs.) Cook approximately 10 minutes until eggs are coated with sauce.
11. Just before serving, add chopped coriander and stir.
12. Serve immediately with nan or toasted bread.

eggs, onion, tomato, curry masala, salt, clove garlic, corn oil, coriander, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216982 (may not work)