Ingredients

• 4 eggs

• 15ml/1 tbsp sunflower oil

• 1 small onion, chopped

• 2.5cm/1 in piece of fresh root ginger, peeled and grated

• 2.5ml/1/2 tsp ground cumin

• 2.5ml/1/2 tsp garam masala

• 22.5ml/1 1/2 tbsp tomato puree

• 10ml/2 tsp tandoori paste

• 10ml/2 tsp freshly squeezed lemon juice

• 50ml/2 fl oz single cream

• 15ml/1 tbsp finely chopped fresh coriander

• salt and ground black pepper

• fresh coriander sprigs, to garnish

Serves 2

Method:

1. Put the eggs in a saucepan of water. Bring to the boil, lower the heat and simmer for 10 minutes.

2. Meanwhile, heat the oil in a frying pan and cook the onion for 2-3 minutes. Add the fresh root ginger and cook for a further 1 minute.

3. Stir in the ground cumin, garam masala, tomato puree, tandoori paste, lemon juice and cream. Cook for 1-2 minutes more, then stir in the coriander. Season with salt and pepper.

4. Drain the eggs, remove the shells and cut each egg in half. Spoon the sauce into a serving bowl, top with the eggs and garnish with fresh coriander. Serve at once.