Recipe - Hard Boiled Eggs In Curried Tomato Sauce

4 tablespoon Vegetable oil
1 lg Onion; thinly cut or sliced up
1 Clove garlic; minced
1 teaspoon Minced fresh ginger
One fourth teaspoon Ground cumin
One fourth teaspoon Cardamom
One fourth teaspoon Coriander
One fourth teaspoon Turmeric
2 cup Fresh plum tomatoes; finely
chopped
1 cup Chicken broth
6 Hard boiled eggs; halved
lengthwise
Salt and pepper
Toasted cut or sliced up almonds; for
garnish
Chopped cilantro or parsley;
for garnish

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.

Yield: 4 servings

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6640 Posted to MCRecipe Digest
V1 #749 by 4paws@netrax.net (ShermeyerGail) on Aug 19, 1997