Bombay Egg Curry

The recipe

Instructions

1. 1
   Boil the eggs for 9 minutes, then cool under cold water, peel and set aside.
2. 2
   Soften the finely chopped onion in the oil over a medium heat for 8-10 minutes until golden, then add the crushed garlic, grated ginger, curry powder and turmeric and fry for 1 minute.
3. 3
   Pour in the chopped tomatoes with a splash of water and simmer for 8-10 minutes until the gravy thickens and the oil separates.
4. 4
   Season with the salt and garam masala, then halve the eggs and nestle them into the sauce.
5. 5
   Spoon the gravy over the eggs, warm through for 3 minutes and serve with rice.

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