Boiled eggs with tomato and chilli sauce

Recipe from: 7/4/1996 12:00:00 AM
Ingredients 17
Servings 4
Time

Ingredients

  • SAUCE
  • 2
    onions, sliced into rings
  • 6
    cloves garlic, crushed
  • 30
    ml
    grated fresh ginger
  • 4
    chillies, seeded and finely chopped
  • 1
    bunch chives, finely chopped (optional)
  • 700
    g
    tomatoes, peeled and chopped
  • 5
    ml
    fresh thyme
  • 15
    ml
    parsley, finely chopped
  • 30
    ml
    fresh coriander leaves, finely chopped (optional)
  • salt and freshly ground black pepper
  • SAVOURY RICE
  • 250
    ml
    uncooked rice
  • 30
    ml
    parsley, finely chopped
  • 4
    chives, finely chopped
  • knob butter
  • 4
    eggs, soft- or hard-boiled
 

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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