Ingredients

• Eggs - 6
• Onions - 2 chopped
• Tomatoes - 2 diced
• Garlic - 5 flakes
• Ginger - 1 inch piece
• Crisco Oil - 4 tsp
• Chilli powder - 2 tsp
• Coriander powder - 4 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste
• Coconut (grated) - 1/2 cup
• Cloves - 4 pieces
• Cinnamon powder - pinch
• Cardamom powder - optional
• Coriander leaves - a few
• Curry leaves - a few
• Tomato paste - 2 tsp

How to Make Spicy Egg Stew

• Grind ginger and garlic to a paste.
• Grind coconut to a paste separately.
• Heat oil in a pan. Add cloves, cinnamon and cardamom powder, and the ginger-garlic paste.
• Then put onions and tomatoes into the pan.
• Keep frying until the onions are cooked.
• In a bowl, put chilli powder, coriander powder, turmeric powder, and salt.
• Mix well with water, and then add into the pan.
• Boil it for some time.
• Now add coconut paste and tomato paste.
• Boil everything together for a few more minutes.
• When the gravy becomes thick, turn off the heat.
• Break each egg and drop it into the gravy mixture, one at a time.
• Make sure the eggs do not touch one another.
• Do not mix or stir.
• Allow the eggs to set for some time, and then cook on low heat.
• Boil for 5 minutes.
• Now turn over the eggs gently.
• Cook for 2 more minutes.
• Remove pan from heat.
• Garnish with coriander leaves and curry leaves. Serve with chapatti or rice.