Eggs in a Spicy Cream Sauce

INGREDIENTS:
3 tbsps vegetable oil
2 oz onion, finely chopped
1" cube ginger, grated
1 fresh green chilli, finely chopped
½ pt single cream
1 tbsps lemon juice
1 tsp ground roasted cumin
1/8 tsp cayenne
½ tsp salt
¼ tsp garam masala
2 tsps tomato paste
¼ pt chicken stock
6-8 hard boiled eggs, halved
1 tbsp fresh coriander, chopped

METHOD:
- Heat the oil over a medium heat in a large frying pan.
- When hot put in the onions.
- Stir and fry for about three minutes or until the peices are browned at the edges.
- Put in the ginger and chilli.
- Stir and fry for a minute.
- Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.
- Stir to mix thoroughly and bring to a simmer.
- Put all the egg halves into the sauce in a single layer, cut side up.
- Spoon the sauce over them.
- Cook over a medium heat for about five minutes, spooning the sauce over the eggs. - Serve sprinkled with fresh coriander.