Egg Masala

Egg Masala is a very simple recipe to make. This is my "I don't feel like cooking, so what can I make quickly?" recipe. I use a small food processor to chop the onions and also use canned diced tomatoes, so it hardly takes me 15 minutes to make egg masala.
It is onions and tomatoes that mainly constitute the flavor in the recipe. The quantity of onions and tomatoes is the same. Ideally cut the onions into long slices to make an egg masala which looks as good as it tastes. In my recipe, I have used red color, just to brighten up things a bit, but you can completely avoid using color. Color does nothing for the flavor. Without further ado, here's what you will need

Ingredients
Eggs: 4 boiled, slit lengthwise
Onions: 1 cup, thinly sliced
Tomato: 1 cup, finely chopped or diced
Ginger garlic paste: 1 tsp
Turmeric Powder: 1/2 tsp
Red Pepper/Chilli Powder: 1.5 tsp
Garam Masala Powder: 1/2 tsp
Coriander powder: 1/2 tsp
Curry Leaves: 5 leaves
Oil: as required
Salt to taste
A pinch of sugar

Kitchen Items Required
Vessel to cook and a flat spatula

Method

1)Boil eggs, remove the shells, make slits on them (vertical)
2)In the vessel, add oil and when hot, add the curry leaves and then the onion
3)Fry onions till they just start browning. Add tomatoes.
4)Keep cooking the tomatoes, till they break down and form a nice gravy.
5)Add the ginger garlic paste and all the powders and mix well till the oil starts leaving the sides.
5)Add salt and sugar. Add more spice as needed.
6)Now add the eggs. Be careful when stirring the gravy, since the eggs can break easily. Garish with cilantro.
7)Serve with Roti or Rice.

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