| 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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