This makes an unusual and delicious lunch or brunch, or a great light supper. It’s even better when prepared a day ahead, so that the eggs have time to absorb the complex flavors of the sauce.
|1||1-inch piece||ginger, minced|
|2||whole black cardamon pods, lightly crushed|
|6–8||whole black peppercorns|
|8||whole cloves, lightly crushed|
|1/2||cup||canned chopped tomatoes, drained*|
|6||hardcooked eggs, halved|
|~||cilantro for decoration|
|*Use canned tomatoes from Modena, Italy or Pomi brand tomatoes found in fine grocery stores—Their flavor is superb!|
- Heat the oil in a heavy-bottomed saucepan set over medium-high heat until sizzling.
- Add the onions and cook until golden brown, adjusting the heat as needed to prevent burning.
- Add the ginger and cook for two minutes.
- Stir in the garlic and cook for one minute.
- Add the coriander, turmeric, chili powder, black cardamom pods, bay leaves, peppercorns, cloves, and cinnamon stick and cook for 30 seconds.
- Add half of the tomatoes to the mixture, stir well, and cook for one minute.
- Add the remaining tomato and the salt and cook for another minute.
- Pour in the water and stir to combine. Bring to a lively simmer, and then adjust the heat to medium-low. Cook for 15 minutes, stirring often to prevent sticking.
- Thin the sauce with more water if required. Adjust the seasonings.
- Pour half of the sauce on a deep-lipped platter, arrange the eggs, and cover with the remaining sauce. Decorate with the cilantro.
NOTE: If you make this dish ahead, handle it carefully during storage to ensure that the eggs remain intact. Bring to room temperature, then heat in the microwave before serving.