Egg Curry with Jeera Rice

Serves: 1
Prep Time: 10 minutes
Total Time: 25 minutes

Ingredients:

• 2 boiled eggs

• ½ medium onion, chopped

• 1 medium tomato, pureed

• ½ tsp ginger-garlic paste

• ½ cup cooked basmati rice

• 1 tsp ghee

• ½ tsp cumin seeds

• ½ tsp turmeric powder

• Salt and pepper to taste

Instructions:

1. Heat ghee in a pan. Add cumin seeds and let them splutter.

2. Add ginger-garlic paste, onions, and sauté until golden.

3. Add tomato puree, turmeric powder, salt, and cook until the mixture thickens.

4. Add boiled eggs, simmer for 5 minutes, and serve with jeera rice.

Nutritional Information:

• Calories: 400 kcal

• Protein: 18g

• Carbohydrates: 45g

• Fats: 15g

• Fiber: 6g

Chef's Tip: Pierce eggs slightly with a fork before adding them to the curry to enhance flavor absorption.