A flavorful and aromatic dish featuring hard-boiled eggs in a rich, spiced curry sauce.
Place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes, then cool under cold water, peel, and halve lengthwise.
For easier peeling, add a teaspoon of vinegar to the boiling water.
Melt the butter in a frying pan over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the curry powder and tomato paste, cooking for 1 minute to release the spices' aroma.
Toast the spices briefly to enhance their flavor.
Add the water and juice of half the lemon, stirring to combine. Simmer for 5 minutes until the sauce thickens slightly.
Adjust the consistency by adding more water if needed.
Gently place the egg halves into the sauce, spooning the sauce over them. Simmer for 2 minutes to heat through.
Handle the eggs carefully to keep them intact.
Sprinkle with chopped parsley and zest from the remaining lemon half. Serve hot with your choice of sides.
For a vibrant presentation, use a mix of fresh herbs.
