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Indian-style curried eggs with rice

Eggs are so versatile and can be transformed into a meal at the drop of a hat. We don't always think of serving them in a curry, but trust us, they're delicious.
From: gourmettraveller.com.au Serves 4

8 eggs
80 ml (1/3 cup) vegetable oil
2 sprigs curry leaves
1 small onion, finely chopped
1 large garlic clove, crushed
½ cinnamon quill
3 cardamom pods, bruised
½ tsp ground turmeric
2 tsp each ground coriander and ground cumin
1 tsp garam masala
400 gm canned tomato polpa
To serve: steamed basmati rice

Boil eggs until cooked to your liking (9 minutes for hard-boiled). Drain and set aside.

Meanwhile, heat oil in a saucepan over medium heat, add curry leaves and fry until crisp (1 minute). Remove curry leaves with a slotted spoon and drain on paper towels. Add onion and garlic to pan and sauté until onion is tender (6-8 minutes). Add spices, stir until fragrant (1-2 minutes), then add tomato, bring to a simmer and cook for 2 minutes to combine flavours.

Peel and halve eggs. Add to curry, season to taste, serve with rice and top with curry leaves.