Can be dairy-free
Serve with rice or naan bread.
2 eggs – hard boiled
½ tsp curry powder (or less to taste)
1 tbsp butter*
1 large tomato – skinned and chopped
½ small onion – finely sliced
Coriander leaves - chopped
1. Gently fry the onion in the butter in a saucepan.
2. Stir in the tomato, coriander and salt, if required, and simmer gently until sauce begins to thicken a little.
3. Half the eggs, add to pan, and heat through thoroughly.
For a dairy-free option, use a vegan margarine in place of butter.