Hard-Boiled Eggs in a Moghlai Sauce

This delicious curry dish is a healthier adaptation from a Madhur Jaffrey recipe, and is a terrific way to use leftover hard-boiled eggs. It's quick and easy, and is great for a brunch, lunch or light dinner. Just serve with rice, or mop up the delectable sauce with naan or wheat bread.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

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.