• 8 cardamom pods, lightly bashed
• 2 tsp cumin seeds
• 3 tsp coriander seeds
• 2–3cm cinnamon stick
• 1 tsp fenugreek seeds
• 1 tsp fennel seeds
• 2 tsp dried chilli flakes
• 1 tsp ground turmeric
• 2 tsp garam masala
• 2 tsp black onion seeds
• 1 tsp flaky sea salt, plus extra to season
• Freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 25g butter
• 1 large onion, or 2 smaller onions, finely diced
• 4 garlic cloves, thinly sliced
• 1 thumb-sized piece of ginger, peeled and grated
• 1 x 400g tin chopped tomatoes
• 4 bay leaves
• 12 curry leaves
• 8 Stonegate Organic eggs, boiled for 7 minutes and peeled
• 500ml water

Set a large, heavy-based saucepan over a medium-high heat. Add the cardamom pods, cumin and coriander seeds, cinnamon stick, fenugreek and fennel seeds and toast them, shaking the pan regularly, until fragrant and just beginning to pop. Tip the spices into a pestle and mortar and grind them as finely as you can.

Stir in the turmeric, garam masala, chilli flakes, black onion seeds, sea salt and a good grinding of black pepper.

Halve the cooled eggs and sprinkle them with about a quarter of the spice mix.

Return the pan to the heat and add 2 tablespoons of the olive oil. When it's hot, lay the eggs cut-side down in the pan and cook for 2–3 minutes until lightly golden. Turn them over briefly, then lift them onto a plate.

Add the butter to the pan. Once melted, stir in the remaining spice mix along with the curry leaves and bay leaves. Fry for a minute until fragrant, then add the ginger and garlic and cook for another minute.

Add the onion, stir well and cook gently for 10–15 minutes, stirring regularly, until soft and lightly caramelised.

Pour in the chopped tomatoes and stir well. Add the water, bring everything to a gentle simmer and cook for 15–20 minutes, or until the sauce has thickened and become rich and glossy.

Taste and adjust the seasoning with a little more sea salt if needed. Return the eggs to the pan and spoon the sauce over them. Leave them to warm through for 2–3 minutes.

Serve with warm flatbreads, fluffy rice and a good mango chutney.