We love eggs in our home! And I think that they make for an egg-cellent protein if you are looking at ways to cut down on your meat intake. Feel free to use paneer or tofu (or even chicken) if you want… 😉
Serves 5 as a main / A medium spiced curry
Prep time: 15 mins / Cooking Time: 20 mins
Difficulty: Easy
Free range eggs 10
Neutral Oil 2 tbsps
Medium onion (finely chopped) 1
Crushed Tomatoes 200 gms (1/2 can)
Coriander (small handful – stalks and all)
Mixed Roots Hurry Curry Spice Blend 2 tsp
Water 1/2 cup
*Garam Masala – about 1/2 tsp to finish
Hard boil eggs in a large pot of water. Shell when cooled and leave aside.
In a heavy bottomed pan, heat oil on a medium-high heat.
Add chopped onion and cook till transparent.
To this add the crushed tomatoes and Mixed Roots Hurry Curry Spice Blend, along with half the chopped coriander.
Mix well. Keep on a medium heat. Stirring occasionally.
When the curry paste comes together and is a rich colour, add the water and bring to a slow boil.
Drop the shelled eggs in slowly and gently cover with the sauce.
When the curry comes to a rolling boil, turn off the heat.
Sprinkle the remainder of the chopped coriander and the garam masala, cover and leave aside.
Serve with steamed rice, a dollop of plain yoghurt and some poppadom.
