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Curried Eggs

11

My mother used to make this when we couldn't be bothered to go shopping. It's one way of using ingredients in the store cupboard and makes a change from eggs and soldiers in the morning.


bar Curried Eggs

Picture by Werner Van Peppen

Serves 2
 
Ingredients:

2 tbsp vegetable or sunflower oil
2 knobs butter
4 free range hard-boiled eggs
1 onion, finely chopped
4 free range hard-boiled eggs
½ tsp ground coriander
¼ tsp turmeric
¼ tsp chilli powder
¼ tsp salt
½ tsp ground cumin
Pinch of Garam Masala

   
Method:  

Heat the oil and the butter in a saucepan then fry the onion for 8-10 minutes until they are golden brown.
Meanwhile, shell the eggs, quarter them, put them into a bowl and stir them with the coriander, turmeric, chilli powder, salt and cumin. When the onions are ready, tip the eggs into the pan and sauté for a few seconds. Sprinkle over the garam masala. Serve hot with chapattis or hot buttered toasts.
Tips
Plunge a knife into cold water before slicing hard-boiled eggs and the yolk won't crumble.

This dish makes a great sandwich filler.

And a few sprigs of fresh coriander for a bit of colour.

 

(c) 2012

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