Egg curry

Ingredients

• 1 1/2 cups basmati rice
• 8 large eggs
• 3 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 (14.5 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 1 tsp garam masala
• 1/4 cup chopped fresh cilantro
• Salt

Steps

1. Cook the rice according to the package directions.
2. Lower the eggs into boiling water and cook for 10 minutes, until the yolks and whites are firm. Cool them in cold water and peel.
3. Heat the oil in a large pan over medium heat. Cook the onion for 10 minutes, until golden.
4. Add the garlic, ginger, turmeric, coriander, cumin and cayenne and stir for 1 minute.
5. Add the tomatoes and 1 tsp salt and cook for 5 minutes, until thick.
6. Stir in the coconut milk and simmer for 5 minutes.
7. Cut a few shallow slits in each egg and add them to the sauce. Simmer for 5 minutes, spooning the sauce over them.
8. Stir in the garam masala, top with cilantro and serve with the rice.