Tomato Egg Curry

1 T. olive oil
1 large onion, halved and thinly sliced
1 t. finely grated ginger root
2 garlic cloves, crushed
2 T. curry powder
1 x 14 oz can diced tomatoes
1 t. honey or sugar
8 lg. eggs, hard boiled, peeled and halved
salt
1/4 c. low fat yogurt to drizzle over

Heat the oil in a large, nonstick frying pan and add th onion. Cook over medium heat for 10-12 minutes until softened and lightly golden. Add the ginger garlic, and curry powder, and stir and cook for 1 minutes. Stir in the chopped tomatoes and sugar, bring the mixture to a boil, reduce the heat, cover, and cook gently for 10-12 minutes, stirring often. Carefully add the eggs to the mixture and heat through gently until warmed. Drizzle with the yogurt, sprinkle with the coriander and cumin seeds, season, and serve immediately with rice.

Number of Servings: 4

Recipe submitted by SparkPeople user CORYPHELLA.