Novel egg curry

Egg curry is the one of the simplest, fastest and most delicious curries that you can have with rice. 

First of all, chop roughly chop onions, chilli pepper and tomatoes. Spring onions if you have, but not necessary.  

Heat some oil in a pan. When oil is hot, fry soem jeera and methi. Then start with the chilli pepper. Put in onions. Stir for a minute and add spring onions. Finally add the tomatoes. Sprinkle salt to taste and enough turmeric to give yellow color. Add ground garlic and ginger. Cover and cook until tomatoes lost their texture and gravy is formed. Add water if mixture threatens to burn.

Once gravy is achieved, add water to make the dish runny. Bring it to a boil. Once it has boiled, break eggs into the soup as shown. Do not break the egg, though you may change its texture by moving it around. Let simmer is low heat until egg is cooked, that will reduce the water too. If egg takes too long to cook, flip it after a few minutes.  

When eggs are done, yummy egg curry is ready. Serve hot with rice, chiura, or roti.

 P. S. There is an alternative way of making egg curry. Instead of breaking raw eggs into the gravy, boiled eggs can be used. Every other method is the same. Will be adding pics when I make, else Junkeeri can add one if she makes before me.