Heat the oil in a saucepan, add the onion and cook until soft. Stir in the curry powder and rice. Add the stock and season to taste with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 10–15 minutes until all the stock has been absorbed and the rice is tender.
Meanwhile, put the eggs in a saucepan of cold water and bring to the boil. Cook for 10 minutes, then plunge into cold water to cool. Shell the eggs, then cut them into wedges.
Stir through the beans and soured cream and cook briefly over a low heat to heat through. Serve garnished with the eggs, tomatoes and parsley.