1 PnP Onion, finely chopped
3 Tbsp of Robertsons Rajah Curry Powder
2 cans of Serena Chopped Tomatoes
60ml of PnP Coriander, chopped
30ml of PnP Sunflower Oil
2 PnP Garlic Cloves, crushed
200ml of Knorr Stock Pot Vegetable
1 dash of Cerebos Iodated Table Salt, to taste
1 dash of Selati White Sugar, to taste
Heat oil in a saucepan and sauté onion, garlic and curry powder over a low heat for about 10 minutes or until soft and golden.
Add tomatoes, stock, seasoning and sugar and simmer for 10 -15 minutes or until a thick, rich sauce has formed.
Boil eggs for about 6 minutes or until hard.
Cool under running water.
Peel eggs and add to sauce, stirring to combine and heat through.
Scatter with chopped coriander and serve eggs with rice and sambals.
More good ideas
Serve eggs on toasted ciabatta or rye bread.
For a more fiery version add a pinch of dried chilli flakes.