Egg Stew and Rice

Ingredients

• For the Stew:
• 6 large eggs
• 3 tablespoons vegetable or olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch ginger, grated (optional)
• 1 (14.5 oz / 411g) can diced tomatoes or 3 fresh tomatoes, blended
• 1 bell pepper, sliced (optional, for color and crunch)
• 1 teaspoon paprika or curry powder
• ½ teaspoon thyme
• 1 cup vegetable or chicken broth (or water)
• Salt and black pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)
• For Serving:
• 3 cups cooked white rice

Instructions

1. Hard-boil the eggs, then peel them.
2. In a pot, cook sliced onions in oil until soft.
3. Add garlic, ginger, and spices. Cook for 30 seconds.
4. Add diced tomatoes and bell pepper. Cook for 5-7 minutes.
5. Pour in broth, add salt and pepper. Simmer for 10 minutes.
6. Add the peeled eggs to the stew and heat for 2-3 minutes.
7. Taste and add more seasoning if needed.
8. Serve over cooked rice and garnish with herbs.