Preheat the oven to 190°C / 375°F / Gas mark 5.
Line a baking tray with greaseproof paper and set aside.
Put 6 of the eggs in a pan of cold water and bring to the boil.
Boil for 5 minutes, then run cold water quickly over them.
Carefully remove the shells.
While the eggs are cooling, heat the oil, fry the onion for 5 minutes, then add the carrots and cook for 10 minutes more until soft.
Stir in the curry paste and fry for a few minutes more.
Blitz the bread into breadcrumbs using a food processor.
Stir in the breadcrumbs, then, when the mixture is cool, beat the remaining egg and stir in with salt and pepper to make a paste.
Rub a little vegetable oil on your hands then divide the mixture into 6 portions and flatten with your hands.
Wrap the flattened portions over each egg and press it together.
Roll in the cashews and chill until ready to cook.
Bake the eggs for 15-20 minutes.
Cool for 5 minutes, then carefully cut in half using a very sharp knife.