Curry Eggs over Rice (For Leftover Hard Boiled Eggs)

Name: Curry Eggs over Rice (For Leftover Hard Boiled Eggs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 2 tbsp ground coriander; 2 tbsp ground cumin; 0.5 tsp chili powder; 2 tsp ground turmeric; 1 tbsp cider vinegar; 2 oz water; 0.25 cup canola oil; 1 cup chopped onion (1 large); 2 tbsp fresh ginger; 6 garlic cloves; 3 cup chopped fresh tomatoes; 1 cup unseasoned tomato sauce; 1 pinch sugar; 0.25 tsp salt; 1 tsp ground black pepper; 12 hard-boiled eggs; 0.125 cup fresh cilantro leaves; 6 cup steamed white rice

A Pakistani curry of steamed white rice, coriander and cider vinegar, seasoned with cumin and chilli and simmered on the stove. It's finished with fresh chopped cilantro.

45 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

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