Tikka Masala Sauce with Egg

INSTRUCTIONS

• 1
  First, prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm of peeled ginger, 1 tablespoon of oil, and a pinch of salt into a chopper, blender, or mortar. Mix everything together until it reaches a paste consistency. This mixture will last for several weeks in a closed jar in the refrigerator, so you can prepare more in advance.
• 2
  Sauté the onion with 2 tablespoons of garlic paste in 2 tablespoons of oil for 3–4 minutes until golden brown.
• 3
  Add the chopped tomatoes and 50 g of tikka paste and cook through.
• 4
  Add coconut milk, 100 ml of water, and salt to taste.
• 5
  In a separate pan, heat oil and add 10 g of tikka paste along with hard-boiled, peeled eggs. Cook until a crispy layer forms on the eggs (until the egg whites on the surface of the eggs lightly brown).
• 6
  Cut the eggs in half and place them on top of the sauce.
• 7
  Garnish with fresh coriander and serve with rice or naan bread.