Hard Boiled Eggs In Curried Tomato Sauce Recipe - Cooking Index
Hard Boiled Eggs In Curried Tomato Sauce Recipe - Cooking Index
| 4 tablespoons | 60ml | Vegetable oil |
| 1 tablespoon | 15ml | Onion - thinly sliced (large) |
| 1 | Garlic clove - minced | |
| 1 teaspoon | 5ml | Minced fresh ginger |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Ground cardamom |
| 1/4 teaspoon | 1.3ml | Ground coriander |
| 1/4 teaspoon | 1.3ml | Ground turmeric |
| 2 cups | 125g / 4.4oz | Finely-chopped fresh plum tomatoes |
| 1 cup | 237ml | Chicken broth |
| 6 | Hard-boiled eggs - halved lengthwise | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Boiled texmati rice - for serving | ||
| Garnish | ||
| Toasted sliced almonds | ||
| Chopped cilantro or parsley |
Heat vegetable oil and add onions. Saute, stirring constantly for about 10 minutes or until onions are golden and tender. Add garlic, ginger and spices and saute for a few seconds or until aromas are released. Add tomatoes and broth and simmer, uncovered until sauce is thick but still fluid.
Slip eggs in and simmer just until eggs are heated through; season to taste with salt and pepper. Serve over boiled texmati rice and garnished with almonds and chopped cilantro.
This recipe yields 4 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6640)
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