Indian‑Style Egg Curry with Spinach

Ingredients

• 6 Eggs
• 120 g Spinach
• 200 ml Tomato puree
• 1 small Onion, finely chopped
• 2 Garlic cloves, minced
• 1 tsp Ginger, grated
• ½ tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 2 tbsp Olive oil
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Place eggs in a pot, cover with water, bring to boil, then simmer 9 minutes. Cool, peel, and set aside.

2. 2

   Heat olive oil in a pan; sauté onion, garlic, and ginger until golden.

3. 3

   Add turmeric, cumin, coriander; cook 30 seconds.

4. 4

   Stir in tomato puree and simmer 10 minutes.

5. 5

   Add spinach and cook until wilted, about 2 minutes.

6. 6

   Slice boiled eggs and add to the sauce; simmer 5 minutes to absorb flavors.

7. 7

   Season with salt and pepper, then serve.