AI illustration

Egg curry with rice

Why it worksSix eggs make a real curry for 3 people for very little money. The only secret is to brown the onions well.

Ingredients

• 6 eggs
• 200 g onions
• 400 g chopped tomatoes
• 12 g garlic
• 15 g ginger
• 12 g curry powder
• 3 g turmeric
• 20 ml sunflower oil
• 250 g white rice

Method

1. Boil the eggs for 8 minutes. Cool them under the cold tap and peel them.
2. Start cooking the rice as the packet says. Slice the onion thinly. Grate the garlic and ginger.
3. Heat the oil in a large frying pan on medium heat. Cook the onion for 10 minutes, stirring often, until it is dark golden brown. This gives the curry most of its flavour.
4. Add the garlic, ginger, curry powder and turmeric and stir for 1 minute. Add the chopped tomatoes and 100 ml of water. Let it bubble gently for 15 minutes.
5. Cut the eggs in half and put them in the sauce, cut side up. Cook for 2 more minutes. Serve with the rice.

A portion: about 580 kcal · 21 g protein · 79 g carbs · 18 g fat