Curried Eggs With Mushrooms
|Hard cooked eggs||6|
|Onion||1 Large, finely chopped|
|Ground coriander||1 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Tomatoes||3 Medium, cut into wedges|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Hot cooked rice||3 Cup (48 tbs)|
Cut eggs lengthwise into halves.
Cook and stir mushrooms and onion in margarine in 10-inch skillet until onion is tender, about 5 minutes.
Stir in coriander, salt, turmeric, ginger and cumin; cook and stir 1 minute.
Stir in tomatoes and chicken broth.
Heat to boiling; reduce heat.
Simmer uncovered 5 minutes, stirring occasionally.
Carefully place eggs in skillet; spoon sauce over eggs.
Simmer uncovered without stirring until eggs are hot, 3 to 5 minutes.
Stir in lemon juice just before serving.