Hard Boiled Eggs In Curried Tomato Sauce

Let no one apologize for the powerful emphasis Christianity lays upon the doctrine of the world to come. Right there lies its immense superiority to everything else within the whole sphere of human thought or experience. When Christ arose from death and ascended into heaven He established forever three important facts; namely, that this world has been condemned to ultimate dissolution, that the human spirit persists beyond the grave and that there is indeed a world to come... The church is constantly being tempted to accept this world as her home, and sometimes she has listened to the blandishments of those who would woo her away and use her for their own ends. But if she is wise she will consider that she stands in the valley between the mountain peaks of eternity past and eternity to come. The past is gone forever and the present is passing as swift as the shadow on the sundial of Ahaz. Even if the earth should continue a million years, not one of us could stay to enjoy it. We do well to think of the long tomorrow.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Meats		Egg-, Ml	4	Servings

INGREDIENTS

4	T	Vegetable oil
1		Onion, thinly sliced
1		Clove garlic, minced
1	t	Minced fresh ginger
1/4	t	Ground cumin
1/4	t	Cardamom
1/4	t	Coriander
1/4	t	Turmeric
2	c	Fresh plum tomatoes, finely
		chopped
1	c	Chicken broth
6		Hard boiled eggs, halved
		lengthwise
		Salt and pepper
		Toasted sliced almonds, for
		garnish
		Chopped cilantro or parsley
		for garnish

INSTRUCTIONS

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 MC-Recipe  Digest
V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997

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