Egg and Potato Curry for Breakfast

Eggs – 5
Potatoes – 1 large
Onion – 1 sliced
Ginger – 1 small piece chopped
Garlic – 2 chopped
Green chillies – 1 slit
Curry leaves – 5 leaves
Coconut milk – Ready made, store bought. I used 1/3rd of the coconut milk of 1 can.

Masala to add – <Coriander powder – 3 tsp, Turmeric powder -1 tsp, Black Pepper powder – 1 1/2 tsp, Garam masala – 1 tsp, Mustard seeds – 1 tsp>

Vinegar – 2 tbsp
Salt – to taste
Oil – 2 tbsp <I used coconut oil>

Cook the eggs, cool it & remove shells & cut it into half or full as desired.

Cook potatoes in microwave after peeling & cutting into quarter size pieces. 

 Heat oil 

Add onions, ginger, garlic, green chillies and curry leaves.  Fry till the onions turn light brown. 

Add mustard seeds & let it sputter, add all the spice powders and fry for a minute. 

Now add little coconut milk & water, vinegar and salt.  When it boils, add the potatoes and simmer for 5 minutes. 

Add the thick coconut milk from can <store bought coconut milk>, mix well and switch off the fire.  Place the eggs in a serving dish and pour the curry on top and serve.

Serve this with bread as breakfast.


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