1/4 c. peanut oil
6 firm, ripe tomatoes, cubed
4 Vidalia or Spanish onions, chopped
3 cloves garlic, minced
6 hard-cooked eggs, shelled and pierced all over with toothpick
1 tbsp. curry powder (or less, to taste)
1/2 tsp. sea salt
1/4 tsp. cayenne pepper or Louisiana Hot Sauce
1 tbsp. fresh basil, minced
1/2 c. boiling water
Hot cooked rice (1/2 cup per serving)

Heat peanut oil in a Dutch oven or deep cast iron skillet.

When oil is hot, add tomatoes, onions and garlic. Sauté over medium-high heat for 5 minutes.

Stir in curry powder, salt and cayenne pepper or Louisiana Hot Sauce and basil. Immerse hard-cooked eggs in mixture. Pour in boiling water and cover. Simmer over low heat for 12 minutes.

Serve over fluffy steamed rice.