Hard-boiled Eggs In A Moghlai Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8-1/4 teaspoon ground black pepper
• 1 tablespoon lukewarm water
• 3 tablespoons olive oil (or any healthy oil)
• 50 g very finely chopped onions
• 1 teaspoon fresh ginger (or ginger paste)
• 2 teaspoons tomato paste
• 150 ml chicken stock
• 300 ml skim milk
• 3 tablespoons chopped fresh cilantro
• 6 -8 hardboiled egg, peeled and cut lengthways in half

Recipe

• 1 mix cayenne, cumin, garam masala, coriander, lemon juice, salt and black pepper with warm water in a cup. mix into a paste and set aside.
• 2 put the oil in a large frying pan and set it over a medium-high heat. when hot, add the onion, stirring until golden brown. add the ginger, stir to incorporate, then add the spice paste. stir, and allow mixture to cook for 1-2 minutes. stir in the tomato paste, chicken stock, milk and fresh cilantro, and bring to a simmer. cover pan, and simmer for 2-3 minutes.
• 3 lay the egg halves in the pan in a single layer yolk-side up, and spoon the sauce over the tops. cover and simmer for another 2-3 minutes, then serve.