This is so simple and so good, it's already (and I've only made it once hehe) a new lunch go-to.
My friend Pam shared the recipe and I just knew I was going to love it.
I love eggs and I love curry, so I love dishes like eggs in coconut masala or these great Thai classic 'son-in-law' eggs.
But this is easier than easy and just perfect for a quick lunch.
Here's what you need to make 'egg + bean curry' for one:
1/2 onion, diced
1/2 - 1 chilli (depending on taste), chopped
1 garlic clove, finely chopped
1 teaspoon ground cumin
1 tomato, diced
2 eggs, beaten
1 small tin baked beans, rinsed of all sauce (or the same quantity of cooked haricot beans)
salt and pepper to season
chopped fresh coriander leaves to serve (if liked)
Heat a frying pan or wok and add some cooking oil (I use a spray oil then a splash of water if it looks like sticking) then the onion, chilli, garlic and cumin and cook over a very low heat for two or three minutes, adding a little water if it's sticking. You don't want it to burn!
Then add the tomatoes and cook until it's all softened, probably another five or six minutes.
Add the eggs and beans and cook, stirring all the time, for a few minutes to scramble the beans and get everything hot and yummy.
Season to taste, check you're happy with the consistency and turn out on to a plate or a bowl and garnish with fresh coriander leaves, if liked.
I started eating straightaway and forgot to take a photo until I was two thirds of the way in!
So when I make this again (which I definitely will be, and soon) I'll take a photo of the finished dish.
This is really good and simple and tasty - just the sort of lunch I love!