EGG CURRY

I always crave this on cold rainy evenings for some reason. This was one of the first things I learned to make when I was in school. I am sure there are many recipes in existence, but for this one I pan fry the outside of the soft-boiled egg to give it a nice flavorful crispiness. So here goes...

INGREDIENTS
6-8 Soft-boiled organic eggs (eggs will cook some more later)
1 Large onion, diced
2 Vine tomatoes, diced (can substitute tomato puree)
1 Green pepper, diced
1-2 Teaspoon Cayenne Pepper
1-2 Teaspoon Turmeric
1-2 Teaspoon toasted Cumin, ground
Salt to taste
Oil, for frying/cooking


PROCESS
1. In a pan, heat a couple of teaspoons of oil and add the onions.
2. Sweat the onions and then add the green pepper and tomato.
3. Turn the heat down to medium/low, cover the pan, and let simmer until all of the ingredients get a gravy like consistency.
4. Add cayenne pepper, ground cumin, turmeric, and salt.
5. In a separate pan on medium heat, add a 2-3 teaspoons of oil and a 1/2 teaspoon of cayenne pepper, turmeric, and toasted ground cumin and stir. Add egg.
6. Keep turning the eggs until they are all evenly coated on each side. Let them crisp up lightly.
7. Add the eggs and the spicy oil mixture to the rest of the curry.
8. Enjoy with some naan or basmati rice.