Tikka Masala Eggs by Allyson Gofton

Directions

• Hard boil eggs, cool, peel and quarter.
• Cook red onion in a dash of oil in a frying pan over a moderate heat for 5 minutes or until tender. Stir in tikka masala curry paste and cook for 1-2 minutes until fragrant.
• Add tomatoes, water and simmer covered for 3-4 minutes. Fold through the eggs, yoghurt and a handful of coriander. Do not boil.
• Serve the meal with Indian accompaniments such as naan bread, rice, raitas and chutneys.
• Fresh tomato and red onion chutney
• Toss all ingredients together and allow to stand for 10 minutes for the flavours to blend.