20140205-193616.jpg
I’ve had a hankering for Curried eggs for the past couple of days, I’m not sure why… So tonight, I knocked this one together. Rich and simple, cheap and easy, this is set to become a Major favourite in my household…
Ingredients: (Serves 2)
4 free range eggs
1 onion
1 tbsp oil
1 fresh red chilli or pinch of dried chilli flakes
2 tsp turmeric
2 tsp cumin
400g chopped tomatoes
100g frozen or fresh spinach
100g natural or Greek yoghurt
First, pop a pan of water on to the boil for the eggs, and carefully drop them in. Bring to the boil, then reduce to a simmer for 8 minutes to hard boil them. We’ll come back to those in a minute.
In a separate pan, add the oil and spices, and dice or slice the onion according to preference. Cook on a medium heat for a few minutes to soften the onions.
Carefully remove the eggs from the pan when they are done, and set to one side. Add the rice to the ‘egg water’ – saves you boiling another pot!
Pour the chopped tomatoes over the now-spicy onions, and add the frozen spinach. Bring to the boil, then reduce the heat and leave to simmer while the rice cooks. (To save energy, you can turn the heat off and cover with foil, a lid or a large plate – the curry sauce will carry on cooking itself but will need a quick blast of heat again before serving.)
Peel and halve the eggs and add to the sauce with the yoghurt, stir in, heat through, and serve with rice. Mango chutney is a great addition to this dish too – I just don’t have any in the fridge. Booooo.
Jack Monroe. Twitter: @msjackmonroe