This Malaysian egg curry is my obsession right now and it requires only steamed (basmati) rice to serve. Traditionally, the eggs would be hard boiled, but this dish is far more delicious when they are a little soft inside. To soft boil the eggs, cover them with cold water in a sauce pan and place over medium heat. As soon as the water boils, remove from the heat and set aside for several minutes. Refresh in cool water and peel carfefully.

This dish is low in carbs and high in protein. No need for any meat here but if you must, add a little pre-cooked chicken breast to satisfy the carnivor in you.