TODAY’S RECIPE: Green masala eggs

EGGS with a kick. SERVES 4.

Ingredients

6 eggs 350g brown basmati rice 2 tbsp rapeseed oil 1 onion, finely sliced 2cm piece ginger, grated 1 tsp turmeric 1 tsp chilli powder 1 tsp ground coriander 400ml can coconut milk 2 green chillies, finely sliced 1 tsp mango chutney Small pack coriander

Method

Boil the eggs for six minutes, then cool them under cold running water. Cook the rice as per pack instructions.

Heat a little oil in a pan and cook the onion until soft. Add ginger and cook for one minute, then stir in turmeric, chilli powder and ground coriander and cook for a few minutes or until fragrant. Add coconut milk, mango chutney and most of the chillies, bring to a simmer and cook for five minutes to make the masala.

Heat remaining oil in a pan. Peel eggs and stir them in the oil until they brown and start to bubble and crisp. Remove and halve them.

Chop coriander and stir most of it into the masala with salt. Add eggs, scatter the rest of the chilli and coriander on top and serve with the rice.