6 eggs
 4 T. butter or margarine
 1 med. onion, chopped
 1 clove garlic, crushed
 2 T. curry powder
 2 T. tomato paste
 3/4 cup water
 1 T. lemon juice
 salt and freshly ground black pepper to taste
 rind of 1 lemon, grated
 2 T. fresh parsley, chopped
 Hard-boil the eggs for 10 min.
 Melt the butter in a frying pan and saute the onion and garlic.  Add the
 curry powder, tomato paste, water, lemon juice, salt and pepper.  Stir all
 these ingredients together.  Allow the mixture to cook over a low heat until
 it is just bubbling.
 When the eggs have finished cooking, peel them and slice them in half
 lengthways.  Add these to the curry and stir gently.
 Add the lemon rind and the parsley to the curry.  Stir once again, and serve