Egg Curry with Rice

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 1onion, finely diced
• 1 tspground turmeric
• salt to taste
• 150 gcanned diced tomatoes
• 1 tspgaram masala
• 2eggs
• 70 gbasmati rice
• 2garlic cloves, minced

Method

1. Boil the eggs in water until hard-boiled. Peel them carefully and set aside.
2. Cook the dry basmati rice in lightly salted water until tender, then cover and keep warm.
3. Heat the olive oil in a pan. Lightly dust the peeled boiled eggs with some turmeric and fry them in the oil until golden and slightly blistered, then remove them.
4. In the same pan, sauté the diced onion and garlic until soft.
5. Stir in the remaining turmeric and the garam masala, cooking until fragrant. Add the canned diced tomatoes.
6. Simmer the sauce until it reduces and thickens. Halve the boiled eggs and nestle them gently into the sauce.
7. Spoon the eggs and the robust tomato gravy warmly over the basmati rice.