I know I post proportionally too much about work and not enough about Other Stuff. I swear this is not an accurate representation of my life.

So, to attempt to balance, while I am feeling compelled to ask for good mojo on my yearly review (doing that in about an hour with my boss), I will also post my egg curry recipe here, which I now owe two people, anyhow, and which I will presumably follow tonight.

Egg Curry (Unless you want to feel cool and cultured and call it "Anda Masala")
Ingredients:
eggs - hard boiled, then halved (between 9 and 12 is my usual batch)
tomatoes - chopped (I usually use either four or five plum (roma) tomatoes, or two to three if they're larger)
onion - chopped (half a decent sized one)
ginger - grated (a thumb's worth)
garlic - finely chopped (I'm a four or five clove kind of girl)
cilantro - coarsely chopped (to taste - if you don't like it, leave it)
whole spices - I use cumin, cardamom (seeds, not pods, but as you like), cloves, mustard seeds (a lot!), a cinnamon stick (sometimes), and occasionally toss something else in, but these are my standards.
asafoetida
salt (to taste)
coconut oil

Okay, so I recommend chopping up as much as you can beforehand so that it doesn't mess up timing, but I don't actually follow my recommendation. :P

Grab a frying pan, put enough coconut oil in it to just grace the bottom with a layer and put the stove on medium high heat. Once your pan is warmed up, toss in all of your whole spices and wait until they've started popping a bit. Once those are good, toss in your chopped onion, and get that cooked down enough to be somewhat translucent. You want to be stirring pretty frequently. You can toss the ginger and garlic in when the onion is off to a good start.

Once your spices have seasoned the pan, place your halved eggs in (I usually start with them flat side down, then try to rotate them once they've cooked somewhat) and turn down the flame just a bit (to medium). You'll probably end up having bits of yolk fall out as you're cooking the eggs - I am wholeheartedly in favour of this. I think it makes the sauce better. I usually over-encourage at least one egg to lose its yolk entirely.

Once your eggs have gotten a little browned and gotten seasoned a bit, toss in your diced tomatoes and put the flame back up (medium high or high). At this point, toss in your salt and asafoetida and just keep the thing going until the tomatoes cook down into your sauce. Season with cilantro (if you like), and serve.

ETA: I forgot serrano chiles (diced, if you like spice, which I do, though I usually seed them as a concession to a) my teeth, and b) genarti who isn't quite as much of a spice nut as I am).

Also, I got a ten percent raise and glowing review. Yay. :D