Indian Egg Curry


Serves two people

4 eggs (hard boiled)
1 onion
2 garlic cloves, crushed
2 tbsp Indian curry paste
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 inch fresh ginger
2-3 tomatoes
200 ml coconut milk
juice of 1/2 lime
fresh cilantro

Peel the eggs (optional: halve them lengthways).

Sauté sliced onion for a few minutes. Add garlic cloves. When the aroma rises add the spices, curry paste and ginger.

Add cubed tomatoes and 1/4 pint of water with salt to taste. Cover and simmer for 20 minutes, to make a smooth gravy.

Just before serving, add the coconut milk and bring to a boil. Add the lime juice, taste and add more salt if necessary. Gently lay in the hard boiled eggs (with the yellow facing upwards if halved).

Sprinkle with the fresh cilantro.

Quick & Tasty Omelet


Beat (at least) two eggs per person. Add a little water, salt and pepper to taste. Heat olive oil in a skillet and pour the omelet mixture once the oil is hot.
Meanwhile gently warm some fresh cream and add some fresh dill. Leave it infuse for a few minutes.
Once the bottom of the omelet is cooked but the top still runny, add strips of smoked salmon. Then add the cream and dill mixture. Fold the omelet and serve immediately.