I know some people are funny about egg curries, but I love them! Eggs go so well with a good curry sauce and are cheap and nutritious. This is definitely an 'under a fiver' candidate. I have no idea of the authenticity of this recipe, but I like it. For 4, you need 6 free-range organic eggs (yes, you can afford it the rest is so cheap), which you boil for 8 minutes, then plunge into cold water to cool. When cold, shell and set aside. Chop a large onion, a red chilli, 4 cloves of garlic and a 'thumb' of peeled ginger in a processor or mini chopper until almost a puree. To this, stir in a teaspoon of garam masala, a teaspoon of ground turmeric, 2 teaspoons of cumin seeds and 2 heaped teaspoons of ground coriander. Fry this paste in a couple of tablespoons of oil over a medium heat for a minute or two. Blend a can of good tomatoes in the processor or chopper until like a 'passata' and add to the paste with about 120ml of water. Bring to the boil, and simmer for 10 minutes until thick. Whilst this is happening, steam some chunks of butternut squash - either one you've prepared or a pack of ready-prepped from the supermarket. When tender, add to the curry sauce along with a 200ml can of coconut milk. Simmer for a few minutes until thick and well combined. Now turn the heat off, add the eggs, halved, a bunch of shopped coriander and a couple of tablespoons of natural yoghurt. Taste for salt. Cover, and let the eggs warm through as you drain your rice and/or tear up your naan breads. Serve and enjoy!