Boiled eggs with tomato and chilli sauce

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4 servings
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By Food24 November 03 2009
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Ingredients (15)

SAUCE
2.00 onions — sliced into rings
6.00 garlic — cloves, crushed
30.00 ml fresh ginger — grated
4.00 fresh chillies — seeded and finely chopped
1.00 fresh chives — chopped
700.00 g tomatoes — peeled and chopped
5.00 ml fresh thyme
15.00 ml fresh parsley — finely chopped
30.00 ml fresh coriander — chopped
sea salt and freshly ground black pepper
SAVOURY RICE
250.00 ml rice — uncooked
30.00 ml fresh parsley — finely chopped
4.00 fresh chives — finely chopped
butter — knob
4.00 eggs — soft-boiled
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Method:

Sauté the onion, garlic, ginger and chillies in a little oil until tender. Add the chives and chopped tomato. Simmer for 5 minutes before adding the thyme, parsley and coriander leaves. Season with salt and pepper to taste.
Cook the rice in boiling salted water until tender. Drain and add the parsley, chives and butter. Mix and serve with the tomato sauce and eggs. Serves 3-4.



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