Spicy Egg Tomato Curry

Ingredients:

• 1 large Onion, finely chopped
• 2 medium Tomatoes, chopped
• 2 Green Chillies, slit
• 4 large Eggs
• 2 tablespoons of oil
• Salt to taste
• 1 teaspoon of turmeric powder
• 1 teaspoon of cumin seeds
• Fresh coriander for garnish

Kitchen Tools Needed:

• Stove Top
• Pressure Cooker

Instructions:

• Heat oil in a pressure cooker over medium heat.
• Add cumin seeds and let them sizzle for a few seconds.
• Add chopped onions and sauté until golden brown.
• Stir in the chopped tomatoes and green chillies. Cook until tomatoes are soft.
• Add turmeric powder and salt, mix well, and cook for another 2-3 minutes.
• Gently crack the eggs into the mixture. Stir carefully to blend the eggs without completely breaking the yolks.
• Cover and cook for about 5-7 minutes until the eggs are cooked through, using the pressure cooker without the lid to prevent steaming them too much.
• Garnish with fresh coriander and serve hot.

Macros:

• Total Calories: 462kcal
• Carbs: 18g
• Proteins: 28g
• Fats: 40g