INGREDIENTS
• 4-6 eggs
• 2 tablespoons unsalted butter
• 1/2 onion peeled and chopped
• 1 Red pepper sliced
• 1 clove garlic peeled and crushed
• 2 tablespoons curry powder
• 1 chopped chili
• 2 tablespoons tomato paste
• 3⁄4cup water
• 1 tablespoon lemon juice
• 2 teaspoons sweetener
• salt & freshly ground black pepper, to taste
• 1 tablespoon zest of a lemon
• 2 tablespoons fresh parsley chopped

INSTRUCTIONS

1. Hard boil the eggs for about 5 minutes, peel and set aside
2. In a saucepan on the stove, heat the butter and add the diced onions, peppers and garlic, and simmer on low heat until soft.
3. Add the curry powder and chili and simmer for about 10 minutes.
4. Add the tomato paste, water, lemon juice and sweetener and mix well.
5. Cut the boiled eggs in halves and add to the curry mixture.
6. Gently stir, avoiding breaking up the eggs.
7. Add the lemon zest and chopped parsley and serve with cauliflower rice.