This curry pushes all the right buttons, quick, easy to prepare, tasty and less than 300 calories - perfect.
Method
Heat the oil in a large pan add the onion, sweet potato, pepper and garlic and sauté for 4 mins until softened. Add the chick peas, curry paste, tomatoes and stock. Bring to the boil and simmer for 15 mins or until tender and thickened.
Meanwhile, place the eggs in a small pan cover with cold water and slowly bring to the boil. When boiling simmer for 4 mins. Drain, rinse in cold water tapping the shells all over. Remove the shells and cut each egg into quarters. Set aside.
Taste the curry base and season to taste. Scatter the eggs over the surface, cover with the lid and gently simmer for a few mins until the eggs are hot. Serve with brown basmati rice.
Recipe courtesy of British Egg Information Service