1/4 tsp cayenne pepper only if you like it spicy
1/2 tsp salt
1 tsp garam masala
1 tsp ginger powder
1 large onion diced
2 tsp minced garlic
200ml chicken broth
1 cup canned diced tomatoes
1 tbsp tomato paste
2 Eggs hard boiled, halved
6 Egg Whites hard boiled, halved
Combine cayenne pepper, salt, garam masala, and ginger powder in a small bowl. Set aside.
Heat a medium non-stick frying pan over medium-high heat. When hot add onion and garlic. Cook until the onions are brown, approx. 5 minutes. Stir in the spice mixture and cook for 15 seconds.
Stir in tomatoes, chicken broth and tomato paste. Cover and simmer for 10 minutes.
Add the cut eggs to the sauce and spoon sauce over them. Simmer for 2 to 3 minutes. Stir in cucumber and cook for 1 more minute.