Indian Egg Curry with Rice

Instructions

1. 1

   Cook the rice. Hard-boil the eggs 10 minutes, cool in ice water and peel.

2. 2

   Heat a little oil in a skillet over medium. Cook the chopped onion 5 minutes, then the garlic, ginger, curry powder and garam masala 1 minute.

3. 3

   Add the tomatoes and simmer 5 minutes, then stir in the coconut milk and peas.

4. 4

   Score the eggs lightly with a knife, add them to the sauce and simmer 5 minutes so they soak up the flavor.

5. 5

   Season with salt and serve over rice.