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Curried eggs

250-500 ml leftover grandpa’s best lamb curry
400g tin chopped tomatoes
400g tin kidney beans
60 ml stock
4 eggs
Sour cream, to serve
Coriander, chopped, to serve
Avocado, to serve
Chilli, to serve

1. Preheat oven to 180°C.
2. In an ovenproof pot, simmer curry, 400g tin chopped tomatoes400g tin kidney beans and 60 ml stock for 10 minutes. Season.
3. Make 4 wells in the curry mixture and break an egg into each one.
4. Cover with foil and bake until the eggs are cooked to your liking.
5. Serve with sour cream, chopped coriander, avo and chilli.

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