Step-by-Step Instructions

1. 1.Heat Oil

   Heat 3 tablespoons of cooking oil in a pot over medium heat.

2. 2.Sauté Onions

   Add 2 large thinly sliced onions to the hot oil and fry, stirring occasionally, until they turn translucent and lightly golden brown, about 5-7 minutes.

3. 3.Add Ginger-Garlic Paste

   Add 1 tablespoon of ginger-garlic paste and sauté for 1-2 minutes until fragrant.

4. 4.Cook Tomatoes

   Add 3 medium thinly sliced tomatoes to the pot and cook, stirring, until they soften and release their juices, about 5 minutes.

5. 5.Add Spices

   Stir in 1 teaspoon of turmeric powder, 1 tablespoon of red chili powder, and 1 teaspoon of salt. Mix well and cook the spices with the vegetables until the oil begins to separate from the mixture, approximately 5-7 minutes.

6. 6.Add Green Chilies and Coriander

   Place 2 whole green chilies on top of the curry and garnish with 2 tablespoons of chopped fresh coriander leaves.

7. 7.Add Boiled Eggs

   Gently arrange 4 halved boiled eggs into the curry, ensuring they are partially submerged in the sauce.

8. 8.Serve

   Serve the spicy egg curry hot with parathas or rotis.