Egg Curry

For 2 servings

• large eggs4
• vegetable oil1 tbsp
• onion, chopped1/2
• garlic clove, crushed1
• grated ginger1/2 tsp
• ground cumin1/2 tsp
• turmeric1/2 tsp
• chilli powder1/2 tsp
• tin chopped tomatoes200 g
• water100 ml
• fresh coriander, to serve

1. 1

   Bring a small pan of water to the boil. Gently lower in the eggs using a spoon so they don't crack against the base, and cook for 8 to 9 minutes for a firm yolk, closer to 7 minutes if you'd prefer a slightly softer centre. Drain and place immediately in a bowl of cold water, this stops the cooking process and makes the eggs much easier to peel. Once cool enough to handle, peel and halve.

2. 2

   Heat the oil in a pan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened and turning translucent.

3. 3

   Add the garlic and ginger and cook for 30 seconds until fragrant, keeping it moving so it doesn't catch and turn bitter.

4. 4

   Add the cumin, turmeric and chilli powder, stirring constantly for 30 seconds, this blooms the spices in the hot oil and deepens their flavour, but watch closely, the line between fragrant and burnt happens fast.

5. 5

   Add the chopped tomatoes and water. Simmer for 10 to 12 minutes, stirring occasionally, until the sauce has thickened noticeably and the raw tomato smell has cooked away, replaced by a richer, rounder aroma.

6. 6

   Gently place the halved eggs into the sauce, cut side up, being careful not to submerge them completely, spoon a little sauce over the top instead. Simmer for 2 to 3 minutes just to warm them through, any longer and the yolks can turn slightly rubbery.

7. 7

   Scatter with fresh coriander before serving with rice or flatbread.