Egg Curry [0000852]

Ingredients:

4 large eggs, hard-boiled and peeled
2 tablespoons cooking oil (such as vegetable or canola oil)
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1 cup tomato puree (canned or fresh)

Instructions:

Heat the cooking oil in a pan over medium heat. Add the finely chopped onion and sauté until it becomes translucent and slightly browned.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, and turmeric powder to the pan. Stir well and cook for an additional 1-2 minutes to toast the spices.
Pour in the tomato puree and stir to combine with the onion and spice mixture. Simmer the sauce for about 5 minutes, allowing it to thicken.
Carefully slice each hard-boiled egg in half lengthwise.
Gently place the egg halves into the simmering tomato sauce, cut side up.
Cover the pan and let the eggs simmer in the sauce for an additional 5-7 minutes, or until the eggs are heated through.
Season the curry with salt to taste and adjust the spices if desired.
Serve the gluten-free Indian egg curry hot, garnished with fresh cilantro leaves if you like, and enjoy!
This Indian egg curry is a flavorful and gluten-free dish that's both comforting and delicious. It pairs well with rice or gluten-free flatbreads like rice roti or naan made with gluten-free flour.