• 4 eggs
• 3-4 Tbs oil
• 1 Cinnamon stick
• 2 Cardamom pods
• 1 medium onion sliced
• 1-1/12 teaspoons of turmeric and chilli powder
• 3/4 teaspoons of cumin and coriander
• 1/2 teaspoon of fresh grated ginger
• 1 garlic clove crushed
• 1 chopped tomato
• cilantro, fried onions, green chillies and garam masala to sprinkle

1. Bring 4 eggs and enough water to cover to rolling boil. Turn off. Cover. Let sit for 15 minutes. Drain. Peel. Dust with 1/2 teaspoon each of turmeric and chili powder.
2. Fry eggs in 2 tbs oil. There will be agressive popping sounds and splaterring. Stand back. Fry until surface acquires color and texture. Remove from pan with slotted spoon and set aside.
3. In the same pan, add more oil if needed, add cinnamon and cardamom. Fry sliced onions until soft.
4. Add ginger, garlic, salt, tumeric, chili powder, cumin and coriander with a 1/2 cup of water and 1/2 chopped tomato. Cook 10 mintues until tomatoes break down and forms cohesive sauce. Allow oil to separate in order to roast the spices and flavor the oil.
5. Return eggs to pan. Add another 1/2 cup of water to create a gravy. More if you like it thinner. Simmer on low for 5 minutes.
6. Garnish with chopped cilantro, garam masala, green chillies and fried onions (store bought is fine).
7. Serve and enjoy with khichuri or plain rice. With the gentle heat, a hint of cinnamon, and chili-ginger heat, this was perfect to warm up on a cold snowy day.

Like most intuitive home-cooks I feel challenged by measurements and exact timings. Please use this recipe as loose guidance and inspiration, comment below with specific questions and I’ll attempt to answer.