This is one of my favorite recipe growing up. I can remember my family serving this when we had guests visiting. It’s delicious and gorgeous looking. Mushrooms or Tofu can be replaced in place of eggs.
12 hard boiled Eggs
1 large Onion (diced)
6 Garlic cloves (finely chopped)
1/2 bunch cilantro (chopped)
1 Roma tomatoes (diced)
3 Tbs Avocado Oil x 2
1/2 can Tomato Paste
1 Tsp Curry Powder
2 Tsp Himalayan Salt
1-1/2 cup Water
1 cup Frozen Peas
Few sprigs of Cilantro to garnish
Peel hard boiled eggs and cut them in half lengthwise.
Heat up 3tbs of oil in a shallow pan and place egg halves for quick frying. Put them aside
In a deeper pan heat up the remaining oil
Add diced onions and garlic
Sauté until soft and translucent
Add diced tomato, frozen peas, curry powder, salt & pepper and cook for few more minute
Add tomato paste and water
Mix them well and simmer for a few minutes and have a gravy consistency.
Add egg halves and simmer for another 4-5 minutes.
Serve over Brown rice or jasmine rice.
If preferred, Omelet (cut into 1" squares) can be used instead of boiled egg halves.
Prep time: 20 min.
Cook time: 30 min.