Ingredients
- 8 eggs
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basmati rice
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chopped cilantro
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curry
- 1 large onion
- 2 cloves of garlic
- 3 tablespoon(s) of oil
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2 cm of fresh ginger
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1 teaspoon(s) of powdered ginger
- 1 teaspoon(s) of coriander
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1/2 teaspoon(s) sweet pepper
- 1 teaspoon(s) of cumin
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1 can of tomato pulp (400 g)
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salt, pepper
Preparation
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Brown 1 large chopped onion and 2 crushed garlic cloves in 3 tbsp. tablespoon of oil. Add 2 cm of grated fresh ginger, 1 tbsp. powdered ginger, 1 tbsp. coriander, 1/2 tsp. sweet pepper and 1 tbsp. of cumin. Brown everything for 2 minutes, then add 1 can of tomato pulp (400 g). Add salt and pepper and cook for 1 minute over low heat, covered.
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Meanwhile, hard-boil 8 eggs, then rinse them in cold water and peel them.
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Place the eggs in the curry, add salt and pepper. Serve hot, with basmati rice and chopped coriander.