Boil the eggs in hot water, then rinse them several times in cold water and set aside.

Peel the eggs and pat them dry to remove any moisture.

Thinly slice the onion.

Heat oil in a pan and grill the eggs on low heat, rolling them around. Avoid high heat to prevent oil splatter.

Remove the grilled eggs and sauté the onions on medium heat until soft and slightly browned.

Add the grilled eggs back into the pan and sauté briefly.

Pour 500ml of water into the pan.

Add curry powder and stir while bringing it to a boil.

Once the curry powder is dissolved, simmer for 1 minute and finish.