2tbsp sunflower oil

2 onions, thinly sliced

2 heaped tbsp curry paste/Tikka Massala

400g can chopped tomatoes

140g frozen peas

8 eggs

4tbsp greek yoghurt

rice and mango chutney, to serve

Heat 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.

Stir the peas and yoghurt into the curry and simmer for another 2-3 mins to heat through.

Serve with rice and mango chutney

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