Egg curry

⏱ 35 min · Serves 4

Boiled eggs simmered in a rich, spiced tomato and onion gravy — a brilliantly cheap curry that feels far more indulgent than its cost.

Per serving: 230 kcal · 11.5g protein · 9.5g carbs · 16.5g fat

Ingredients

• 6 eggs
• 2 tablespoons oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• Thumb of ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon chilli powder
• 400g tin chopped tomatoes
• Salt
• Coriander, to serve

Method

1. Boil the eggs for 8 minutes, then cool under cold water, peel and set aside.
2. Heat the oil and cook the onion for 8 minutes until golden. Add the garlic and ginger for a minute.
3. Stir in all the ground spices and cook for 30 seconds, then add the tomatoes and a splash of water.
4. Simmer for 10 minutes until thick, then season with salt.
5. Halve the eggs and nestle them into the sauce, spooning some over the top. Warm through for a couple of minutes.
6. Scatter with coriander and serve with rice.