Indian spinach curry with eggs

Name: indian spinach curry with eggs
Total time: 20 min
Yield: 4
Ingredients: 6 egg; 3 tablespoon oil; 3 toes garlic; 1 tablespoon curry powder; 250 ml creamy coconut milk; 600 gram Spinach

Ingredients

6 egg
3 tablespoon oil
3 toes garlic

1 tablespoon curry powder
250 ml creamy coconut milk
600 gram Spinach

Directions

Cook the eggs almost hard in eight minutes.
Let the eggs scare in cold water, peel them and cut the eggs in half lengthwise.
Slice the garlic.
Heat the oil in a frying pan.
Stir in the garlic and curry powder and cook gently until it smells nice.
Stir in the coconut milk with a little salt.
Let it simmer for four minutes until it becomes a nice sauce.
Spoon the spinach by hand through the sauce and let the leaves shrink.
Place the eggs with the cutting edge upwards in the sauce and warm the curry for a moment.
Nice with basmati rice.