Green Masala Eggs & Potatoes with Chapati

Boil Potatoes & Eggs:

Wash the fresh produce. Cut potatoes in 2-3 cm pieces and cover with water in a pot, bringing to the boil over high heat. Once water is boiling, gently lower eggs in and cook for 6 minutes. Drain potatoes and place eggs into iced water to cool.

Prepare Ingredients:

Dice ½ the onion you only need ½ for this recipe. Mince garlic and ginger, and finely slice the green chili removing seeds for less heat if preferred. Dice tomato and pick coriander leaves and discard stems.

Simmer Sauce:

Heat a little oil in a deep pan or pot and cook onions, ginger and garlic until soft, about 4 minutes. Add the spice mix and cook until fragrant, 1-2 minutes. Add in the coconut milk, tomatoes and potatoes and bring to a simmer for 10 minutes.

Add Eggs:

Once eggs have cooled, peel and cut into quarters reserving a couple of pieces for garnish. Add eggs, chutney and some coriander to potato mix reserving some leaves for garnish and stir to combine.

You Plate It:

Prepare the chapatis we heated ours up in the microwave on high for 30 seconds. Divide egg masala between bowls and serve with chapati on the side. Garnish with remaining egg and coriander leaves. Enjoy!