Rice and Egg Curry

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Chop the onion finely and add it to the pan. Sauté until the onion becomes translucent.

3. 3

   Add the curry powder to the pan and stir for about 1 minute to release its aroma.

4. 4

   Pour in the coconut milk and bring the mixture to a gentle simmer.

5. 5

   Crack the eggs into the pan, spacing them evenly. Cover the pan and let the eggs poach in the curry sauce for about 5-7 minutes, or until the whites are set and the yolks are cooked to your liking.

6. 6

   Once the eggs are cooked, gently stir in the cooked rice until it is well coated with the curry sauce.

7. 7

   Serve the rice and egg curry hot, garnished with fresh herbs if desired.