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Indian Egg Curry

 made it  |  0 reviews   |   photos
Evelyn Addison

"Made with the easiest ingredients and tastes yummy. Garnish with cilantro leaves and serve hot with any kind of bread."
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35 m servings 200 cals
Original recipe yields 4 servings

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  1. Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
  2. Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.

Nutrition Facts

Per Serving: 200 calories; 11.1 g fat; 13.3 g carbohydrates; 11.8 g protein; 318 mg cholesterol; 187 mg sodium. Full nutrition

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