Egg Curry

Ingredients

• 8 eggs
• 1 large onion
• 4 cloves garlic
• 2 T ginger root
• 1 stick cinnamon
• 8 green cardamom pods
• 2 t coriander
• 1 t turmeric
• 1/4 t cayenne pepper
• 1/4 t black pepper
• 3 tomatoes
• 1/2 T kosher salt (this was 2 t, but that was a bit much)
• 3 T cilantro

Finely chop the onions, garlic, ginger, and cilantro.

Caramelize the onions. Add the garlic and ginger and fry until fragrant, then add the cinnamon and cardamom and fry until the spices begin to brown (a minute or so). Stir in the remaining spices, then add the tomatoes and cook until the fat begins to separate. Add the salt and 2 1/2 C of water, bring to a boil, reduce to medium, and simmer for 20-25 minutes, covered. Carefully add the eggs and let simmer without stirring until the eggs appear done. Sprinkle with cilantro.

Adapted from Julie Sahni's "Classic Indian Cooking".

Note: If you end up with too much sauce, you can add more eggs later. Trying to add them at with the others makes them hard to fit and makes the whole thing harder to serve.