Ingredients
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Method
- 1
Boil the eggs for 8 minutes, cool in cold water, then peel. Make a few shallow cuts in each one.
8 min - 2
Heat the coconut oil in a wide pan over a medium heat. Add the curry leaves and onions with the salt. Cook for 15 minutes, stirring often, until deep golden brown.
15 min - 3
Add the ginger, garlic and green chillies and cook for 2 minutes until the smell turns sweet.
- 4
Stir in the turmeric, coriander, chilli powder and tomatoes. Cook for 8 minutes until the tomatoes break down and the oil shines at the edges.
8 min - 5
Add 100 ml water and the black pepper and simmer for 3 minutes. Slide in the eggs and turn them in the masala for 3 minutes.
3 min - 6
Stir in the garam masala and fresh coriander. Serve with rice or flatbreads.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.