For the Egg Curry:

• Start by boiling your eggs. *I typically add the eggs and water into a pot then once it comes to a boil, set the timer for 10 minutes. This can help prevent the eggs from cracking due to the temperature change.*
• Once the eggs are done boiling. Let the eggs cool and then peel off the shells.
• After they're peeled, add 1/4 tsp salt, 1/4 tsp turmeric, and 1/4 tsp cayenne to your eggs and mix well. This infuses the white of the egg with a little extra flavor!
• Now, heat a deep pan (be sure to choose one with a lid) and add 2 tbsp of oil.
• Once the pan is hot and the oil begins to shimmer, add the onions and fry until translucent (about 4-5 minutes).
• Next, turn the heat down a little (to about a medium) and add the canned tomatoes plus your remaining spices: cayenne (2 tsp), turmeric (1 tsp), garam masala (1/2 tsp), cumin (1.5 tsp) and salt. Close the lid and simmer for 15 minutes.
• Turn down the heat (to avoid tomato splatter) and add in your eggs.
• Mix the eggs around in the tomato curry for a few minutes. *You can boil the sauce a little further if you'd like for it to be thicker or add water if you'd like it soupier.*
• Give it a taste, adjust the salt and serve up with some good naan or rice!