2 onions, sliced

6 eggs (hard boiled)

1 tsp. cumin seeds

1 tsp. salt

1 tbs. cumin powder

1 tbs. coriander powder

½ cayenne pepper (or to taste)

3 plum tomatoes, chopped or ½ a 16 ounce can of whole peeled tomatoes, crushed

1 cup frozen peas

4 garlic cloves, crush

1 tbs. ginger, minced

2 tsp. oil

Heat oil in a pan and add the cumin seeds.  Let them sizzle for about a minute and then add the onions and salt.  Brown them for about 10 minutes until caramelized.  Now add the ginger, garlic, coriander and cumin powder along with the cayenne.  Stir well and cook for another couple of minutes until the spices are well cooked.  Add the peas and the tomatoes and a cup of water.  Let this liquid simmer for about five minutes to let the flavors develop.

Place the peeled eggs into the sauce – you can poke a few holes in the eggs to allow the flavor to enter.

Cook till the eggs come to temperature and serve hot over rice or with bread.

I serve it here with a salad of corn, radish and scallions.

Enjoy.

Until I eat again!