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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Hard-boiled eggs in a spicy sauce. Adapted from the New York Times Cookbook. Serve with rice. Chopped peanuts, raisins, grated orange zest, chopped parsley, chopped onion, chutney and/or coconut may be used as accompaniment. Ingredients:
1/4 cup butter |
1 small onion, chopped |
1 garlic clove, minced |
1 1/2 tablespoons curry powder |
2 teaspoons tomato paste |
1 cup water |
1 teaspoon salt (or to taste) |
1 teaspoon lemon juice (or to taste) |
6 hard-boiled eggs, halved lengthwise |
Directions:
1. Melt butter in a skillet.
2. Saute onion and garlic 2-3 minutes.
3. Stir in curry powder, tomato paste and water.
4. Simmer 10 minutes.
5. Stir in salt and lemon juice.
6. Add eggs and cook just until heated through.
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