Egg is a perfect choice when I am busy or have no mood for anything required more than 30 minutes to cook. This simple egg curry is quick, and goes well with steamed rice... very satisfying!

Ingredients：

2 Large eggs

2 Medium size tomato

2 green chilli/red chilli

1 medium size onion

1 tsp ginger garlic paste

Seasoning：

1 tsp salt

1/2 tsp Chili powder

1/2 tsp Cumin powder

1/4 tsp Turmeric Powder

2 tsp Ketchup

1. Chopped tomato and onion, and minced the chili.

2. In a cooking pan, add 2-3 tbsp of cooking oil, stir fry the chopped onion and chili until onion become translucent. Add chili powder, cumin powder, turmeric powder and salt.

3. Add chopped tomato and continue cooking at medium heat for 5 minutes or until tomato softened. Pour in 1 1/3 cups of water, cover with lid and let it cook at medium heat for about 5 minutes to rolling boil.

4.  Meanwhile, whisk eggs with a pinch of salt and pepper powder, beat it until fluffy. Make scrambled egg in a cooking pan and break the eggs into small pieces using spatula.

5. Add the scrambled egg into the curry, season with ketchup, continue cooking for another 3-5 minutes or until gravy thickened.

Serve warm with steamed rice！