1)  Eggs – 4
2)  Green Chilly – 2
3)  Grated Coconut – 1 tbsp
4)  Curry leaves – 1 sprig
5)  Green Bell Pepper (Capsicum) – 2 tbsp, cut into small cubes
6)  Yellow Onion – 2 tbsp , cut into small cubes
7)  Tomato ( Seeds removed) – 2 tbsp, cut into small cubes
8)  Salt
9)  Cheddar Cheese – Optional

Lightly beat eggs , green chilly , grated coconut and curry leaves together adding enough salt. Set this aside.
Heat some oil in a pan and saute cubed bell pepper and yellow onion.
Once vegetables are cooked add egg mix to this and mix well and scramble eggs.
Once egg is cooked add cubed tomato and mix well.
Add more salt if needed. Serve hot.

You can add grated cheddar cheese to enhance taste.

1)  Eggs – 5 , boiled and shells removed
2)  Yellow Onion – 3 , thinly sliced
3)  Green Chilly – 4 , slitted
4)  Ginger – 1 inch piece , fiinely chopped
5)  Garlic – 4 cloves, finely chopped
6)  Tomato – 2 small, finely chopped
7)  Potato – 1 small , cubed
8)  Egg curry Masala – 2 tsp

If you don’t have egg curry masala, you can make your own. Recipe follows
a) Red chilly powder – 1/4 tsp
b) Turmeric powder – 1/4 tsp
c) Coriander powder – 1/4 tsp
d) Garam Masala – a pinch

9)  Coconut milk – 1/2 cup
9)  Curry leaves – 2 sprigs
10)  Oil

Heat some oil in a pan
Add ginger, garlic , green chilly and fry.
Add thinly sliced onion and fry till onion turns lightly golden. Take 3/4th of this and set aside.
To the remaining onion in the pan add chopped tomato and fry.
Add cubed potato and dry egg curry masala to this and cook covered.
Once potatoes are cooked well, lower heat.
Add the onion we saved earlier along with curry leaves to this and mix well.
Add coconut milk and boiled eggs to this.
Cook on low heat till the curry is warm. Make sure not to boil curry once you add coconut milk.
Serve with appam or rice