Ingredients for Broken Egg Curry
- 1-inch ginger, grated
- Garlic Cloves
- 1 medium onion, chopped
- 2 tablespoons ghee
- 1 medium tomato, chopped
- Coriander Leaves
- Green Chilies
- 1 teaspoon salt
- 1/2 cup thick coconut milk
- 2-3 eggs
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How to Make Broken Egg Curry
- Grind 1-inch ginger and 2 cloves garlic into a smooth paste.
- Heat 2 tablespoons of ghee in a pan over medium heat. Add 1 medium chopped onion and sauté until golden brown (about 5 minutes).
- Add the ginger-garlic paste (from step 1) and 1 chopped tomato. Simmer until the tomatoes break down into a pulpy consistency (about 5-7 minutes).
- Stir in 1 tablespoon coriander powder, 1-2 green chilies (finely chopped), 1 teaspoon salt, and 1/2 cup thick coconut milk.
- Increase the heat to medium-high.
- Bring the curry to a gentle boil.
- Carefully crack 2-3 eggs directly into the simmering curry. Do not stir.
- Reduce heat to low and cover. Cook until the eggs are set to your liking (about 3-5 minutes).
- Serve hot with steamed rice. Garnish with fresh coriander leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
653g
Fat
271g
Carbs
59g
