Egg Curry with 2 Chapati & Salad

Ingredients

• 4 medium eggs (about 200 g)
• 2 whole-wheat chapatis (80 g total)
• mixed salad greens/cucumber/tomato (100 g)
• 1 medium onion, chopped (100 g)
• 2 medium tomatoes, chopped (150 g)
• 1 tsp ginger-garlic paste
• 1 tsp oil
• 1/2 tsp turmeric, 1 tsp coriander powder, chili to taste
• salt to taste
• fresh coriander for garnish

Preparation

1. Boil eggs 8–10 min, peel and optionally slit lightly.
2. Sauté onion in oil until golden; add ginger-garlic, then tomatoes and spices; cook to a thick gravy.
3. Add eggs, simmer 3–5 min; finish with coriander.
4. Warm the two chapatis.
5. Toss 100 g salad with a pinch of salt if desired.
6. Plate curry with chapatis and salad.