Boil a pot of water and then boil the eggs for 6 minutes and once time is up put the eggs into a bowl of cold water.
Add the curry powder to the onions and liver and cook for a further 5 minutes.
Add the grated tomatoes and tomato paste to the liver pan, along with the salt and pepper and simmer for 20 minutes or until the sauce has reduced.
Once the tomatoes have reduced and thickened, pop the eggs into the sauce and leave on the heat for a further 5 minutes while you warm up the samp and beans separately.
