[table]
| INGREDIENTS | QUANTITIES | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| METHOD | ||||||||||
| Eggs | 8 Medium Size | |||||||||
| Tomatoes | 6 Pieces | |||||||||
| Onions | 1 large bulb | |||||||||
| Fresh Pepper | 4 pieces | |||||||||
| Tatashe | 4 pieces | |||||||||
| Spring Onions | 1 stalk | |||||||||
| Tomato Paste | 2 table spoons | |||||||||
| Seasoning cube | 1 | |||||||||
| Seasoning powder | 1 sachet | |||||||||
| Salt To taste | ||||||||||
[/table]
* In a clean sauce pan, fry the garlic, ginger and some slices of onions in hot vegetable oil for 2 minutes.
* Add the blended pepper, onions, tatashe, tomato paste and fry for 6 minutes, stir well.
* Add stock, seasoning, curry, thyme, stir well and cook for 2 minutes
* Crack whole eggs one by one and drop into the sauce, sprinkle chopped spring onions into the sauce and cover. Reduce the heat and allow to simmer for 10 minutes.
* Serve with boiled potatoes.
