Eggs with mildly spicy curry sauce and rice

Boil the rice according to the instructions on the package. Meanwhile, boil the eggs in almost 7 minutes.

Let the eggs scare under cold running water. Peel and halve them.

In the meantime, finely chop the garlic and the tomatoes into pieces. Heat the oil in a frying pan and fry the garlic for 1 min.

Add the tomatoes, green beans, wok sauce and the water and bring to the boil. Leave for 8 minutes on low heat with the lid on the pan.

In the meantime, cut the coriander roughly. Heat a frying pan without oil or butter and toast the almond shavings in 3 min. Until golden brown.

Remove from the pan and allow to cool on a plate. Divide the rice over deep plates and scoop the curry on the rice.

Place 2 half eggs on each plate. Sprinkle with the coriander and the almond shavings.