Egg curry

We found ourselves with a glut of eggs this week, so I made my favourite egg curry. The creamy coconut and tomato sauce goes well with the eggs. Make it as hot or mild as you like by adjusting the amount of chilli powder!

This recipe serves two, but can be scaled up. I've allowed two eggs per person.

Put four eggs in a pan with cold water, bring to the boil and simmer for 10 minutes. After ten minutes, put the eggs and pan in the sink and submerge the eggs in cold water.

While the eggs are cooking, peel and finely slice one medium onion and one clove of garlic and fry gently in oil in a large pan until soft. Add:

1tsp ground coriander,

2tsp cumin,

1tsp turmeric,

1 tsp chilli powder,

1 tsp ground ginger,

1tsp ground black pepper,

Fry the spices with the onions for one minute, then add 100g creamed coconut, 1 tin of chopped tomatoes, the juice of half a lemon, a squirt of tomato ketchup, and salt to taste. bring to the boil and simmer for 10 minutes.

While the curry sauce is simmering, peel the shells from the eggs (they should be cool by now, but be careful!).

Add the whole eggs to the curry sauce and simmer for another 5 minutes. Stir gently to prevent sticking - be careful not to break up the eggs.

Garnish with fresh coriander and serve with rice, naan bread or chappattis.