Simple Egg Curry

Ingredients

• 8 eggs
• 2 tbsp vegetable oil
• 1 onion, finely diced
• 3 cloves garlic, crushed
• 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 x 400g tin chopped tomatoes
• 150ml water
• Salt and pepper, to taste
• Fresh coriander, to serve (optional)

Method

1. Place the eggs in a pan of cold water, bring to a boil, then simmer for 8-9 minutes. Drain, cool under cold water, and peel. Set aside.
2. Heat the oil in a large pan over medium heat. Add the onion and cook for 6-7 minutes until soft and golden.
3. Stir in the garlic and ginger and cook for 1 minute, then add the curry powder and cumin and cook for 30 seconds.
4. Add the chopped tomatoes and water. Simmer for 12-15 minutes, stirring occasionally, until the sauce has thickened.
5. Halve the boiled eggs and nestle them into the sauce, spooning some sauce over the top. Warm through for 3-4 minutes.
6. Season with salt and pepper, and scatter with coriander if using, before serving.