For when you want an egg curry at midnight.

Ingredients

• Eggs, 4, hard boiled, shelled
• Onion, 1 large, diced
• Garlic, 4 cloves, minced
• Ginger, 1 inch, grated
• Curry leaves, small handful
• Ground cumin, 1 teaspoon
• Ground coriander, 1 teaspoon
• Ground turmeric, 1 teaspoon
• Garam masala, 1 teaspoon
• Cinnamon bark, 2 sticks
• Chopped tomatoes, 1 tin

Instructions

1. Take a good-sized pan, add a little olive oil followed by the onion.
2. Fry on a medium heat until the onion starts to turn translucent.
3. Add the garlic and ginger and fry for a few minutes.
4. Add the ground cumin, coriander, turmeric, garam masala and curry leaves and fry until the mixture is of a tacky consistency. Take care not to burn the spices! Add a splash of water if necessary.
5. Add the tinned tomatoes, followed by a tin of water then give the pan a good stir, dislodging all the spices that may be clinging to the bottom of the pan.
6. Add the cinnamon sticks and the eggs.
7. Cook on a low heat with the lid on for 30/40 minutes, stirring occasionally.
8. Remove the lid and gently reduce until thick, stirring occasionally.