| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats |
|
Egg-, Ml |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; thinly sliced |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Minced fresh ginger |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Cardamom |
| 1/4 |
ts |
Coriander |
| 1/4 |
ts |
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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