Masala Egg Curry

• Eggs(8)
• Basmati Rice(280 g)
• Onion(2)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato(3)
• Tomato paste(1 tbsp)
• Greek yogurt(120 g)
• Rapeseed Oil(3 tbsp)
• Cumin(1 tsp)
• Turmeric(1 tsp)
• Paprika(1 tsp)
• Garam Masala(2 tsp)
• Ground Coriander(2 tsp)
• Chili flakes(½ tsp)
• Vegetable Broth(400 ml)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(15 g)optional

Method

1. 1

   Bring a saucepan of water to a boil. Lower in {Eggs} and boil for 8 minutes for jammy centers. Transfer to cold water, then peel when cool enough to handle.

   ~8 min

2. 2

   While the eggs cook, rinse {Basmati Rice}. Finely chop {Onion}, mince {Garlic}, grate {Ginger}, and chop {Tomato}. In a small bowl, stir together {Greek yogurt} with a spoonful of the hot pan sauce later so it blends smoothly.

   ~12 min

3. 3

   Cook {Basmati Rice} in a saucepan with 560ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and let it stand for 5 minutes.

   ~17 min

4. 4

   Heat {Vegetable oil} in a deep skillet over medium heat. Add {Onion} with half the {Salt} and cook until soft and golden, 8 minutes. Stir in {Garlic}, {Ginger}, {Cumin}, {Turmeric}, {Paprika}, {Ground Coriander}, {Garam Masala}, and {Chili flakes}; cook for 1 minute until fragrant.

   ~9 min

5. 5

   Add {Tomato}, {Tomato paste}, the remaining {Salt}, and {Black pepper}. Cook, stirring often, until the tomatoes break down and the masala looks thick and glossy, 6 minutes. Pour in {Vegetable Stock} and simmer for 5 minutes. Stir a spoonful of the hot masala into the {Greek yogurt}, then stir the yogurt mixture back into the pan. Halve the peeled {Eggs}, nestle them into the curry, and simmer gently for 3 minutes to warm through.

   ~14 min

6. 6

   Fluff the rice and spoon it into shallow bowls. Ladle over the egg curry and finish with {Fresh cilantro} if using.

   ~2 min