Ingredients:
Serves 4

8 eggs
3 tsp. Anapana masala
1 tsp. salt
3 Tbsp. plus 1 tsp. of oil
1 diced onion
1 slice of ginger root
1 can of coconut milk
Fresh green coriander leaves (ad lib)

Hard boil the eggs, let cool, remove shells and pierce lightly. Sprinkle with 1 tsp. Anapana Masala and 1 tsp. salt. Heat 3 Tbsp. of oil and lightly fry eggs, turning regularly, until lightly brown. (You can completely omit frying the whole eggs and just add the halved eggs directly into the prepared sauce, using all the curry powder at once in this case)

Remove from the pan and add 1 more Tbsp. of oil, the onion and ginger and 2 more tsp. of Anapana masala. Add one can coconut milk; cook until the onion is soft. Cut the eggs in half with a sharp knife and return to the pan. Simmer for 2 minutes. Add salt to taste.

Serve over rice or with chapathi's, tortillas or pita bread.