Ingredients

Method

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

Ingredients

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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