Homemade authentic Indian egg curry recipe

In a frying pan, heat a splash of olive oil, add the garlic and ginger and fry for 20 seconds.

Add the onion and salt. Fry for 5 minutes.

When the onion is soft, add the spices: curry, turmeric, cumin and chilli, and cook for 2 minutes.

Add the tomato and cook for 5 minutes. Then add the coconut milk and simmer gently for 20 minutes.

Cut the eggs into halves. When the sauce has reduced, add the eggs and cook for 2 minutes. Drizzle the eggs with the sauce as they cook.

Serve hot with bread, basmati rice or Indian bread such as roti or paratha.