A MEAL YOU CAN MAKE

Egg curry with chapati

Hard-boiled eggs warmed in a richly spiced tomato gravy.

About 56 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

• 4 whole Eggs
• 150g Onion, finely diced
• 400g Tinned tomatoes
• 10g Garlic, minced
• 10g Ginger, grated
• 15ml Rapeseed oil
• 0.5 tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Garam masala
• 800ml Water
• 2 whole Chapati, ready-made

Allergens: Egg and wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

The method

1. Get everything ready

   Prepare onion, garlic and ginger. Keep three quarters of 800ml water for boiling the eggs and the rest for the sauce. Use enough extra tap water to cover the eggs if your pan needs it.

2. Hard-boil the eggs

   Lower 4 whole eggs into the pan of cool water. Bring to a boil, then gently simmer for 10 minutes. Carefully drain and run under cold water until safe to peel; peel and halve. The yolks should be set.

3. Warm the chapati

   Dry the pan. Warm 2 whole chapati (ready-made) following the packet and wrap on a plate.

4. Soften the aromatics

   Warm 15ml rapeseed oil. Stir 150g onion (finely diced) until translucent, then add 10g garlic (minced), 10g ginger (grated), 0.5 tsp ground turmeric and 1 tsp ground cumin for the final minute.

5. Make the gravy

   Add 400g tinned tomatoes, reserved sauce water and 1 tsp garam masala. Simmer gently, partially covered, until thickened.

6. Heat eggs in the sauce

   Carefully nestle the egg halves into the gravy. Spoon sauce over them and heat until hot throughout without vigorous stirring.

7. Check and serve

   Serve the curry with chapati, checking the egg yolks are fully set.

   Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

8. Make the kitchen ready again

   Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

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