This tasty onion and egg curry is perfect for Meatless Monday. Made simply with a handful of ingredients like onions, eggs and spices.
Disclaimer – This is a sponsored post. All thoughts and opinions are my own.
It’s no secret that we really love our meat around here. It’s important though for us to have balance, so we do incorporate meals that are meatless. If it’s in curry form, hubby is a happy camper.
This onion and egg curry is an easy dish that is so tasty. Made with simple ingredients and a handful of spices, it’s made quickly and is very satisfying.
Onions are the main ingredient in this dish and I used Idaho-Eastern Oregon Spanish Sweet Onions, which are great raw or cooked, but are ideal for caramelizing, sautéing, and grilling. They add so much flavour when cooking curries or making something savoury.
Spanish Sweets are grown in the rich volcanic soils and dry climate along Idaho and Oregon’s Snake River Valley. They are typically very large and globe shaped and available from mid-October to early March.
This curry takes minutes to prepare. Just heat some oil in a pot and saute the onions until they are soft and the water has evaporated. Once they are soft, add in the spices and mix until it is well mixed. Next come the eggs which are just stirred in until they are scrambled. Keep stirring until everything is cooked. Take off the heat and add some cilantro. This is great served with chapati or roti.
- 2 large onions, chopped (or 3 medium onions)
- ½ tsp salt
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp turmeric
- 2 eggs, beaten
- On medium heat, saute the onions until they are soft and the water has evaporated.
- Once they are soft, add in the spices and mix until it is well mixed.
- Stir in the eggs and keep stirring until they are scrambled.
- Take off the heat and add some cilantro.
- Serve with chapati or roti.