Ingredients
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6 eggs
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4 tablespoons unsalted butter
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1 medium onion, peeled and chopped
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2 tablespoons curry powder
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2 tablespoons tomato paste
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3/4 cup water
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1 tablespoon lemon juice
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salt & freshly ground black pepper, to taste
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1 lemon, zest of
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2 tablespoons fresh flat-leaf parsley, chopped
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1 garlic clove, peeled and crushed
Instructions
- Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
- Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
- Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
- Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
- Add lemon zest and parsley. Stir again and serve while hot.