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Curried Eggs With Mushrooms

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  Hard cooked eggs 6
  Mushrooms 8 Ounce
  Onion 1 Large, finely chopped
  Margarine/Butter 2 Tablespoon
  Ground coriander 1 Teaspoon
  Salt 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.

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