Egg Curry with Buckwheat

Ingredients

• 5 Eggs
• 150 g g Roasted buckwheat
• 200 ml ml Coconut Milk
• 2 tbsp Tomato Puree
• 1 Onion
• 1 tbsp Curry
• 1/2 tsp Coriander(optional)
• 1 Bay leaves(optional)
• 1 tbsp Rapeseed oil
• 1/2 tsp Salt

Instructions

1. 1

   Boil eggs 8 minutes, cool in cold water, peel, and halve.

2. 2

   Cook buckwheat in salted water until tender, about 12 minutes; drain.

3. 3

   Sauté diced onion in oil until soft, add curry powder and coriander, cook 1 minute.

4. 4

   Stir in tomato puree, coconut milk, bay leaf, and salt; simmer 5 minutes.

5. 5

   Add halved eggs and warm through gently, 2 minutes.

6. 6

   Serve curry over buckwheat.