Ingredients

The following ingredients have 4 Servings
  • 2 tbsp sunflower oil
  • 2 onions , thinly sliced
  • 2 heaped tbsp curry paste (we used Patak's Tikka Masala)
  • 400g can chopped tomato
  • 8 eggs
  • 140g frozen pea
  • 4 tbsp Greek yogurt
  • rice and mango chutney to serve

Instruction

  • Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins until you have a rich sauce.
  • Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 mins. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.