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Image courtesy of Rubina (New York, USA)

  • 6 Eggs
  • 2 large Onions (minced)
  • 1 large Tomato (minced)
  • 1 tbsp. Tomato Puree
  • 1 tsp. Fresh Ginger (Adrak) (chopped)
  • 1 tsp. Fresh Garlic (Lehsan) (chopped)
  • 1 tbsp. Coriander Powder (Pisa Hara Dhania)
  • 1 tsp. Tumeric Powder (Pisi Haldi)
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
  • 1 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania)
  • Salt (to taste)
  • Water (according to prefered amount of gravy)
  • 1 tbsp. Cooking Oil

  1. Hard boil eggs. Remove shell and cut eggs in half.
  2. Heat oil in pan. Add onions and garlic and fry until gets translucent. Add turmeric powder, coriander/cilantro, red chilli powder, minced tomato, tomato puree, ginger, and salt. Cook until spices become a paste.
  3. Add enough water for gravy. Cover and cook for 10 minutes.
  4. Add eggs and cook for a few minutes.
  5. Garnish with chopped cilantro/coriander.
Another Delicious Egg Dish You Should Try - Cottage Cheese Scramble
Serving Suggestions: Serve hot with Plain Rice or Nan
Degree of Difficulty: Medium
Recipe Category: Egg
Recipe Ethnic Group: Pakistani