Egg Curry

1 16 oz bag onions and peppers (1-2 diced onions and peppers)
4 cloves garlic, chopped
1 tbsp (3 tsp) garam masala
1 1/2 tsp ground ginger
salt to taste (approximately 1 tsp)
cayenne pepper to taste (approximately 1/2 tsp)
1 can diced tomato (not drained)
1 can water
8 - 10 boiled eggs

1. Lightly sauté onions, peppers, and garlic in oil.
2. Once soft and nearly translucent, add spices and mix until fragrant.
3. Add tomato, water, eggs; bring to a boil. Then reduce heat to a simmer and cook 15-20 minutes.
4. Garnish with cilantro and serve with bread or rice.