Coconut curried eggs with coriander
( SERVES 4 )
- Heat the oil in a saucepan on medium-low. Add the onion and garlic. Cook until soft.
- Add the spices and cook over medium heat for a few seconds.
- Add the tomatoes to the saucepan with the coconut cream. Simmer gently for 15 minutes.
- Add the coriander and the peeled and halved hard-boiled eggs.
- Cook for five minutes. Excellent served with rice and a crisp salad.