Beary Egg Roast

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Recipe

Ingredients

4	eggs
2 tablespoons	coconut oil
1 large	onion, thinly sliced
2 medium	tomatoes, chopped
2 teaspoons	ginger-garlic paste
2 teaspoons	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	cumin powder
1 teaspoon	garam masala
1 teaspoon	black pepper powder
—	salt to taste
2 tablespoons	coriander leaves, chopped
1 cup	water

Instructions

1. 1 Boil the eggs for about 8-10 minutes until hard-boiled. Cool, peel, and set aside.
2. 2 Heat coconut oil in a pan over medium heat.
3. 3 Add sliced onions and sauté until they turn golden brown.
4. 4 Add ginger-garlic paste and sauté until the raw smell disappears.
5. 5 Add chopped tomatoes and cook until they become soft and oil starts to separate.
6. 6 Mix in red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper powder, and salt. Cook for 2-3 minutes.
7. 7 Add water and bring the mixture to a boil.
8. 8 Make small slits in the boiled eggs and add them to the pan. Coat the eggs with the masala.
9. 9 Simmer for 5-7 minutes until the gravy thickens and the eggs absorb the flavors.
10. 10 Garnish with chopped coriander leaves and serve hot.