Curry eggs

Ingredients for 6 servings:

• 6 eggs, hard-boiled
• 2 tbsp coconut cream
• 350 ml tomato juice
• ½ tbsp flour
• 1 pinch of ginger
• 1 tsp sugar
• ½ tsp salt
• ½ tsp coriander
• ½ tsp curry

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Caribbean refinement

Heat the coconut cream, tomato juice, ginger, sugar, salt, and curry in a medium saucepan over low heat and bring to a simmer. Dissolve the flour and coriander in a little water (mix well to prevent clumping), then add the mixture to the pan and continue cooking for 3 minutes. Remove the pan from the heat and carefully lower the halved eggs into the sauce. Garnish with parsley. Serve hot, with baguette and salad as side dishes.