- 8 large eggs
- 80 ml (1/3 cup) vegetable or avocado oil
- 1 teaspoon Pragati Turmeric
- 2 shallots, halved and sliced
- 1 garlic clove, finely chopped
- 1/2 teaspoon ground cinnamon
- 2 cm piece of ginger, peeled and finely chopped
- 1/2–1 jalapeno or long green chilli, deseeded and sliced lengthways into strips
- 4 tomatoes, finely chopped
- rice, quinoa or flatbread, to serve
- sea salt and black Aranya Pepper
- Place the eggs in a saucepan and cover with cold water. Bring to the boil, reduce the heat to medium and boil for 8 minutes. Drain the eggs and run under cold running water. When cool enough to handle, peel the eggs.
- Add the oil to a frying pan along with the turmeric. Heat until very hot (test by placing a wooden chopstick or spoon into the oil – if the oil sizzles, it is ready). Slowly add the eggs and fry, turning with chopsticks or a spoon, until blistered and golden all over. Remove the eggs from the oil and set aside. Pour out the oil and wipe the pan clean.
- In the same pan, drizzle a little oil and set over a medium heat. Once hot, add the shallots and garlic, and season with some sea salt. Cook for 2–3 minutes, until the shallots have softened. Add the cinnamon, ginger and chilli and cook for another 1–2 minutes to release the flavours, then add the tomatoes along with a splash of water and season with sea salt and black pepper. Simmer for 10–15 minutes, until the tomatoes have broken down – if the mixture gets dry, add a little more water.
- Cut each egg in half and place, cut side down, into the sauce. Turn up the heat and cook for 3–4 minutes, until the sauce is thick and bubbling.
- Serve the egg curry with rice, quinoa, or flatbread.