Egg curry with turmeric

How to make Egg curry with turmeric recipe - Oeufs au curry avec curcuma recette

Serves 4

Heat a little olive oil in a heavy frying pan over low heat. Add 1 finely chopped onion, 1 seeded and finely chopped fresh hot green chile, and a 1in (2.5cm) piece of fresh ginger, grated.

Sauté for 5 minutes, until soft. Stir in 1–2 tablespoons ground turmeric and 2 tablespoons indian curry paste. Pour in 1¼ cups tomato juice and 2/3 cup heavy cream. Season with salt and pepper, and simmer for 15–20 minutes.

Meanwhile, put 4 eggs in a saucepan, cover with water, bring to a boil, and then simmer for 10 minutes. When cool enough to handle, shell and quarter the eggs, and add to the sauce to just heat through. Serve immediately.