Spicy tiffin eggs

Ingredients

• 7 large eggs 
• 2 tbsp olive oil 
• 1  onion chopped
• 250 g carrots grated
• 2 tbsp miso 
• 200 g breadcrumbs 
• 85 g roasted cashews finely chopped

Equipment

• bowl
• frying pan
• oven
• knife

Directions

1. Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell. It's important to always use the egg size stated in the recipe.
2. While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
3. Divide the mixture into 6 and flatten with your hands (if the mixture youre using to coat the eggs in is a little sticky and clinging to your hands rather than the egg, wet your hands a little, or rub with a drop of sunflower oil), then use to wrap round each egg the mixture will seal well as you press it together.
4. Roll in the cashews and chill until ready to cook.
5. Rolling peeled eggs in a dusting of flour can help your coating mixture to stick if youre having trouble. The prepared eggs can be kept in the fridge overnight.
6. Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife.
7. Serve with a bowl of mango chutney and a salad to make a main meal.