Hard-Boiled Eggs in a Moghlai Sauce

Ingredients

• 12 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 12 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 tablespoon lemon juice
• 12 teaspoon salt
• 18-14 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

Instructions

1. Mix cayenne, cumin, garam masala, coriander, lemon juice, salt and black pepper with warm water in a cup.
2. Mix into a paste and set aside.
3. Put the oil in a large frying pan and set it over a medium-high heat.
4. When hot, add the onion, stirring until golden brown.
5. Add the ginger, stir to incorporate, then add the spice paste.
6. Stir, and allow mixture to cook for 1-2 minutes.
7. Stir in the tomato paste, chicken stock, milk and fresh cilantro, and bring to a simmer.
8. Cover pan, and simmer for 2-3 minutes.
9. Lay the egg halves in the pan in a single layer yolk-side up, and spoon the sauce over the tops.
10. Cover and simmer for another 2-3 minutes, then serve.