CAPE MALAY CURED EGGS

INGREDIENTS:
2 Tbls oil
1 onion, finely chopped
3 garlic cloves, chopped
1 tsp cumin
1 tsp coriander
1 Tbls grated ginger
3 curry leaves
50 g Indian tikka masala paste
1x 400 g can tomatoes
1 Tbls tomato paste
¼ cup chicken stock
Salt and pepper
4 hard boiled eggs
Toasted Flatbread, for serving

METHOD:

Heat oil in a pan and fry onion for 5 minutes. Add garlic and cook for 3
minutes. Add remaining ingredients and simmer for 10 minutes.
Toss the boiled eggs through the sauce.

Serve with flatbread.

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