Ingredients – Onion(finely chopped) – 2, Green capsicum(finely chopped) – 1\2 cup, Yellow capsicum(finely chopped) – 1\2 cup, Red capsicum(finely chopped) – 1\2 cup, Peas(boiled) -1\2 cup, Sweetcorn(boiled) – 1\2 cup,Eggs – 6, Fresh ginger – garlic paste -2tsp, Tomato puree – 11\2 cup, Oil – 2tbsp, Red chilly powder – 1\2 tsp, Garam masala -1\2 tsp, Dhania powder – 1tsp, Salt to taste, Black pepper powder -1\2 tsp, Oregano – 1\2 tsp, Processed cheese(optional), Green dhania for garnishing.

Method – First of all, heat oil in a large pan and add in onions and cook till light brown. Add in ginger- garlic paste and stir it . Now add in all the three capsicums and cook till slightly tender. Next add in peas and corns and give a nice stir to the dish. Now, its time to add in red chilly powder, salt, dhania powder and garam masala. Add in the tomato puree and let it simmer, stirring every now and then. When the oil starts seperating, pour in about 11\2 cup of water and cook covered for 4 – 5 minutes. Open the lid and stir it.

         You can enjoy this recipe with a hot bowl of tomato egg drop soup.

Now, we will add eggs one by one. Crack an egg in a bowl, make some gap in the thick gravy and place the cracked egg gently into it. Likewise, place all the eggs at close distances in your prepared sauce or gravy. Make sure, you do this process at low flame. Sprinkle some salt, black pepper powder and oregano  over the eggs and cook covered at low flame for about 5 minutes. At this stage, garnish with green dhania and grated cheese and switch off the flame. Keep the dish covered. To serve, scoop out an egg part along with a little gravy and serve hot with chappati or bread.

                                                       Perfect for winters!!