Capsicum/Bell pepper&Egg stir fry

You will need:
Capsicum/Bell pepper-1 medium size-de-seed and chop into cubes
Onions-3 Tbsp
Ginger-garlic paste-1 Tsp
Green chillies-slit-3
Ground pepper powder-1 Tsp (adjust for mildness or spiciness)
Chopped coriander leaves-1Tsp
Egg-3-white&yolks beaten together in a bowl with the help of a fork or a whisk for 1 min.Keep aside.
salt to taste
Cooking oil-Olive oil-4 Tbsp
Serves 3
Method:-
Heat oil in a non stick skillet.
Add the chopped onions when the oil is hot.
Saute till golden brown in color.
Now,add the ginger garlic paste.Add the cubed bell pepper.Add 2 tbsp of water.Cover & cook for 7 mins or till the bell pepper is soft in texture.
Add the slit green chillies.
Add the beaten eggs and allow to become fluffy for 1 min.Now,stir well and make sure the egg doesn't stick to the base of the pan.
Add the ground pepper powder.Season with salt.Mix well.Garnish with chopped coriander leaves.
Serve hot with chapati for breakfast.

Hyderabadi Spicy egg curry

You will need:
Eggs-6 -hard boiled
Cooking oil-4 Tbsp
Shah Jeera(black jeera) or white jeera-1/4 tsp
curry leaves-8-10
Sesame/till seeds-1&1/2 tbsp
Fresh coconut-1 Tbsp
Poppy seeds-1 tbsp
pinch of methi seeds
1-2 whole dry red chillies
Garlic cloves-chopped-4
Green chillies slit-2
1/2 chilly powder
1/2 jeera powder
Coriander powder-1 tsp
Turmeric powder-1/3 tsp
1&1/2 tbsp tamarind paste
1 cup water-as required
salt,1/4 tsp garam masala powder
Method
1) Heat 2 tbsp oil in a pan and add the boiled eggs and fry for 2 mins and remove from heat.Cut into halves.
2) Dry roast:
Sesame seeds and poppy seeds for 4/5 mins.Grind sesame seeds,poppy seeds,fresh coconut & roasted peanuts to a fine paste adding some water.Keep aside.
3) Heat 1 & 1/2 Tbsp oil in a pan.Add cumin seeds and let them splutter and then add methi seeds,curry leaves,dry red chilly,green chilly and chopped garlic,fry for 20 secs,and then add the ground paste.Saute till oil separates., ie appox 7-8 mins on medium heat and stirring it constantly so that it doesn't burn.
Now add:
Chilly powder
turmeric powder
Coriander ( dhaniya powder)
Cumin ( jeera )
Saute again for30 secs
Add the boiled eggs and mix well.Add tamarind paste and let it cook over low flames for 4/5 mins.Now,add 1 cup water and salt and cook for 10/12 mins.
Last,add garam masala.
Serve hot with plain,white rice,paratha

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.