Curry Eggs Over Rice (for Leftover Hard Boiled Eggs)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 1/2 teaspoon chili powder (hot or mild indian style)
• 2 teaspoons ground turmeric
• 1 tablespoon cider vinegar
• 2 ounces water (or more as needed)
• 1/4 cup canola oil
• 1 cup chopped onion (1 large)
• 2 tablespoons fresh ginger, chopped
• 6 -8 garlic cloves, chopped
• 3 cups chopped fresh tomatoes (about 6 small)
• 1 cup unseasoned tomato sauce (8 ounce can)
• 1 pinch sugar, to taste
• 1/4 teaspoon salt, to taste
• 1 teaspoon ground black pepper, to taste
• 12 hard-boiled eggs, peeled, halved
• 1/8 cup fresh cilantro leaves, chopped
• 6 cups steamed rice

Recipe

• 1 mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
• 2 heat a large saucepot over a medium heat and add oil.
• 3 add onion, ginger, garlic and saute until golden brown.
• 4 add spice mixture to the pot and stir well.
• 5 (add more water in small amounts if mixture begins to stick.) add chopped tomatoes to onion mixture.
• 6 pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
• 7 add to the pot and simmer 20 for minutes.
• 8 add pinch of sugar, salt, and pepper to taste.
• 9 cut eggs in half lengthwise and slide them into the sauce.
• 10 serve over rice, sprinkled with fresh chopped cilantro.