Just a nice, easy change on my usual breakfast of a couple of eggs, adding in some favourite curry flavours ... and I do love curry with eggs, specifically this eggs in coconut masala.

So just for one person's two-egg brekkie, this is what you need.

2 eggs, boiled and peeled (to cook them so they're done but still soft inside - bring a saucepan of water + a pinch of salt to the boil, then carefully lower in the room-temperature eggs and boil for six minutes precisely, then remove from heat and immediately plunge into cold water to stop them cooking further)

cooking oil

1/2 tsp dried chilli flakes

1/2 tsp ground cumin

1/2 tsp turmeric

Or substitute the cumin and turmeric if you don't have them for garam masala, paprika or curry powder instead.

A good grind each of black pepper and salt

Once the eggs are cooked and peeled, they'll probably be quite soft, so handle with care!

Carefully cut a few slits longways into the white of the egg but very shallow, nowhere near cutting the egg through.

Put a little non-stick frying pan over a medium heat and add a tablespoon or so of cooking oil, swirl to coat and then add the chilli, spices, salt and pepper.

Stir to combine then add the eggs, turning to coat in the beautiful spices and shake and turn in the pan for about a minute. If it looks like it might be sticking add the tiniest splash of water.

And that's it ... cut the eggs in half and top with a few slices of red chilli and/or fresh coriander leaves, as liked.