| Curried Eggs |
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 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.
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 Preparation: 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. |
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