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Cape Malay cured eggs

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

For the Cape Malay sauce:

1 onion, finely chopped
3 garlic cloves, grated
1 t cumin
1 t coriander
1 T ginger, grated
3 curry leaves
50 g Woolworths Indian tikka masala paste
1 x 400 g Whole peeled tomatoes
1 T tomato paste
¼ cup chicken stock
Sea salt and freshly ground black pepper, to taste
4 free-range eggs, hard-boiled
Toasted flatbread, for serving

Method

To make the Cape Malay sauce, heat the oil in a nonstick pan and fry the onions for 5 minutes, or until translucent. Add the garlic and cook for a further 3 minutes.
Add the remaining ingredients and simmer for 10 minutes.
Toss the hard-boiled eggs through the sauce and serve with toasted flatbread.

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