Boiled Eggs with Curry Coconut Sauce over Rice

Ingredients

• 200 g parboiled rice
• Salt
• 8 eggs
• 2 Tomatoes
• 250 g cucumber (0.5 cucumbers)
• 10 g parsley (0.5 bunch)
• Pepper
• 1 tsp Lime juice
• 1 onion
• 2 Garlic cloves
• 1 tbsp Rapeseed Oil
• 1 tbsp curry powder
• 0.5 tsp ground cumin
• 1 tbsp mustard seeds
• 200 ml coconut drink
• 200 ml coconut milk (9% fat)

Instructions

1. 1.

   Cook rice in 2.5 times the amount of boiling salted water according to package instructions for about 10–15 minutes.

2. 2.

   Meanwhile, boil eggs in water for about 7–9 minutes until soft‑to‑hard; then cool in ice water and peel.

3. 3.

   While the eggs cook, wash and dice tomatoes and cucumber. Wash parsley, dry, strip leaves, and chop. Mix tomatoes, cucumber, and parsley, seasoning with salt, pepper, and lime juice.

4. 4.

   Peel onion and garlic, slice thinly. Heat oil in a pan. Sauté onion and garlic over medium heat for 4 minutes. Add curry powder, cumin, and mustard seeds; sauté for 1 minute.

5. 5.

   Pour in coconut drink and coconut milk, add eggs, and simmer gently for 2–3 minutes until sauce thickens slightly, seasoning with salt and pepper. Plate rice topped with two curry‑eggs, sauce, and the tomato‑cucumber mix.