A delicious, spicy and wholesome main course recipe you can make with your leftover Easter eggs. Add some tamarind paste if you wish and serve hot with crusty bread.

Serves: 4 Prep. time: 5′ Cooks in: 20′ Ready in: 25′

10 hard-boiled eggs, peeled
1 tbsp butter
3-4 tbsp extra-virgin olive oil
1 large red onion, finely chopped
1 cinnamon stick
2 garlic cloves, finely chopped
1 walnut-size piece of fresh ginger, grated
1 tsp sweet or hot paprika
1 tsp cumin, powder
2 tsp coriander, powder
1 tsp garam masala spice mix
400 g tinned tomatoes, whizzed in a food processor
4-5 sprigs fresh parsley or coriander
salt, pepper

Step 1
In a large, shallow pan heat butter and oil and cook onion on medium heat until golden. Stir in cinnamon, garlic, ginger, paprika, cumin, coriander and garam masala. Add tomato, season with salt, cover with lid and simmer on low heat for 10 minutes.

Step 2
Add whole eggs in the pan, cover with sauce using a spoon and cook for another 10 minutes. Sprinkle with chopped parsley or coriander and serve.

Photo – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Κάρι με τα αβγά του Πάσχα