Jan 25, 2007
Eggs with Spicy Coconut Sauce
- 6 hardboiled eggs
- 1/2 onion, minced
- 2 tsp olive oil
- 1 1/2 tbsp shredded, unsweetened coconut
- 1 1/2 tsp turmeric
- 3 cloves garlic, crushed
- 1/2 lb tomatoes, peeled, diced
- 1/2 tsp coriander
- 1 tsp minced ginger
- 1/2 tsp cumin
- 1 cup coconut milk
- 1 tbsp lemon zest
- salt
- Saute the onion in the olive oil until tender.
- Stir in the remaining ingredients, except for the eggs.
- Cook on medium heat 20 minutes. Add the eggs, cook 10 minutes. Let sit covered 1/2 hour.
- Serve.
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