India.

Creamy Egg Curry!

Glug of sunflower oil.
Couple of thinly sliced onions.
Couple of tablespoons of curry paste - of your choice!
2 Cans of chopped tomatoes.
8 eggs.
Can of drained peas.
Dash of cream.

Oil in a saucepan. Fry the onions for about ten minutes - until golden!
Add curry paste and sizzle for a couple of minutes.
Fire in the tomatoes and about 200ml of tomato juice or water.
Season, bring to the boil and then turn down to simmer for about ten minutes.

Meantime boil the eggs for about eight minutes from cold water, then peel and halve.

Stir in the peas and cream and bubble for two or three minutes or so.

Put the eggs into the mixture, cover with the sauce and bubble for another two or three minutes and serve!!

You can give it a Thai twist with Thai Red or Green curry paste!! I have used the Thai green with good results.  Freezes well, but without the eggs - they go leathery! Just reheat and do some new eggs.

Enough to feed a small army!

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