Egg Curry

(serves 2)

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Ingredients:

6 Eggs

1 cup Frozen Peas

1 can Chopped Tomatoes

1/2 White Onion

3 Garlic Cloves

Salt (to taste)

Pepper (to taste)

1 tsp Garam Masala

1 tsp Ground Coriander

1/2 tsp Turmeric

1/2 tsp Asafoetida

1/2 tsp Chilli Powder

Sunflower Oil

Recipe:

1. Boil the eggs for 8 minutes so that they are hard-boiled eggs.

2. Peel and half and keep to one side.

3. Finely dice the onion and mince the garlic.

4. Heat 1 tbsp of sunflower oil or any neutral oil of choice in a pan on low-medium heat.

5. Add the onions and let them cook down for 8 mins. Keep the heat lower so as not to burn the onions and allow them to sweat. Low and slow is the aim here.

6. Add in the garlic and cook for 1 minute.

7. Add in the spices and let them cook for 2 minutes so that the flavours can bloom.

8. Add in the tomato paste and let that cook for a minute or two. Once it has darkened slightly you can add in the chopped tomatoes and frozen peas.

9. Let that simmer for 10 minutes. Check if it needs any additional seasoning.

10. Finally, add in the eggs and fold the sauce over them. Cook until the eggs have been heated.

11. Serve with rice and enjoy!