SPICY EGGS IN A CREAMY, TOMATO BASED SAUCE

A deliciously flavourful ‘veggie’ dish and perfect for those looking for a healthy, tasty source of protein.

I find the spicy yet tangy, and creamy yet light texture of the sauce to be so versatile, that adding any other light protein, such as minced tofu or prawns, would also work really well as a substitute for the eggs.

Ingredients:

1 small onion, finely chopped

A thumb-sized piece of ginger, freshly grated

1-2 fresh birds eye green chillies, finely chopped (depending on your chilli tendencies!)

1 tsp ground roasted cumin

1/8 tsp ground chilli

1/4 tsp ground garam masala

About 250ml yoghurt (or cream if you prefer the naughty to nice version)

2 tsp tomato paste

Juice of half a lemon

Water, about 150ml mixed with a 1 tsp garam masala

6 hard-boiled eggs, sliced in half lengthways

Fresh coriander, finely chopped to garnish

Salt to taste

Method:

1- Fry the chopped onions in a large frying pan until softened and then add the ginger and chilli – allow to fry for a couple of minutes.

2- Allow to cook through for a few minutes then add the ground spices – cumin, chilli and garam masala, followed by the tomato paste, the lemon juice and the water mixed with the garam masala and a pinch of salt.

3- Stir all the ingredients, then add the yoghurt a tablespoon at a time, incorporating each spoonful into the sauce well (add any additional salt at this stage).

4- Allow to cook and simmer on a low heat.

5- Add the hard-boiled eggs, spoon the sauce over them and cook for a few minutes – continually drizzling the sauce over the eggs to avoid them from drying out.

6- Garnish with some fresh coriander and serve.