Indian eggs & chillies
In a saucepan of water, slowly bring the eggs to the boil and simmer for 10 minutes until hardboiled. Drain, remove the shells and set aside to cool.
Heat the oil in a large pan and sauté the chillies, ginger and curry leaves for 2–3 minutes. Add the onions and fry until half-cooked.
Add the tomatoes, turmeric, chilli powder and salt. Cook for 5 minutes or until thick. Add the whole eggs to the sauce, and mix gently until they are covered with the sauce. Remove from the heat, and serve hot with rice.