Super quick egg curry

This preparation is very quick and simple.It's great with rotis or even rice.

For this preparation you will need
4 large eggs
cloves-4
Whole Jeera-1/2 Tsp or Jeera powder-1/4 Tsp
Tomatoes-2 medium size-Chopped
Garlic-chopped-2 Tbs
Onions chopped-1 & 1/2 cup
Cooking oil-Olive or veg oil-4 Tbs
Coriander powder-1Tbs
Chilly powder-1 Tsp
Garam masala powder-1/2 Tsp
Spring onions-1/4 Cup
Curry leaves-6
Coriander leaves chopped-1 Tbs
Method:-
Step 1
Heat oil in a non stick skillet.
Add whole cumin,chopped garlic,chopped onions & cloves.Fry well and allow the onions to lightly brown.
Step 2
Add the curry leaves, chopped tomato.Once the tomatoes become soft,add coriander powder,Jeera powder( if you are not adding whole jeera in step 1) & chilly powder.Mix well.Make sure the mixture doesn't stick to the skillet.
Add little water and turn the mixture.Wait till the oil begins to slightly separate from the mixture.Keep stirring the mixture to avoid burning.
Step 3
Hold the egg in the center of the skillet and break it in the center allowing the egg white & yolk to fall into the skillet.
Turn the flame or heat to a low or sim. Do not attempt to turn or scrabble the egg.The egg will cook slowly.Add salt & spring onions.Add a little more water.Cover the skillet with a lid and allow the eggs to cook for 10 mins.
If you wish to have a thick consistency reduce the water you are to add.If you desire a thin consistency add a little more water.Watch out for the amount of water to be added. By adding water to the eggs they become fluffy.
Step 4
After 10 mins remove the lid and sprinkle garam masala powder.
Once the egg is done turn off the flame/heat and season with chopped coriander leaves.
Note: If you feel the egg appears too fluffy and large you can cut each egg into halves after they are cooked thoroughly.
Serve hot with rasam and rice or chapatis.