1 onion
3 tbsp butter or margarine
1/2 cup (65 g) mushrooms
250 ml tomato juice
1 tsp sugar
salt and pepper
a pinch of dried oregano
6 hard-boiled eggs
2 tsp cornflour
2 tbsp water
3 tbsp butter or margarine
1/2 cup (65 g) mushrooms
250 ml tomato juice
1 tsp sugar
salt and pepper
a pinch of dried oregano
6 hard-boiled eggs
2 tsp cornflour
2 tbsp water
method
1. Skin the onion and chop it finely.
2. Melt the butter or margarine in a saucepan. Fry the onion gently for 5 minutes until softened but not browned.
3. Clean and chop the mushrooms, add to the onion, and fry for a further 2 minutes.
4. Remove half the onion and mushroom mixture, drain well, and put into a bowl.
5. Add the tomato juice, sugar, salt, pepper, and oregano to the saucepan and bring to the boil.
6. Reduce the heat and simmer for 5 minutes.
7. Meanwhile, cut the hard-boiled eggs in half lengthways. Remove the yolks, put into the bowl with the onions and mushrooms, and mix thoroughly with a fork.
8. Stuff the halved egg white with this mixture and arrange on a warm serving dish. Keep hot.
9. Blend the cornflour with the water, add a little of the tomato juice mixture, pour into the saucepan, and stir well.
10. Bring to the boil, stirring all the time, and boil for 1-2 minutes. Re-season the sauce if required. Pour it round the eggs.
11. Serve with boiled rice or creamed potatoes.
2. Melt the butter or margarine in a saucepan. Fry the onion gently for 5 minutes until softened but not browned.
3. Clean and chop the mushrooms, add to the onion, and fry for a further 2 minutes.
4. Remove half the onion and mushroom mixture, drain well, and put into a bowl.
5. Add the tomato juice, sugar, salt, pepper, and oregano to the saucepan and bring to the boil.
6. Reduce the heat and simmer for 5 minutes.
7. Meanwhile, cut the hard-boiled eggs in half lengthways. Remove the yolks, put into the bowl with the onions and mushrooms, and mix thoroughly with a fork.
8. Stuff the halved egg white with this mixture and arrange on a warm serving dish. Keep hot.
9. Blend the cornflour with the water, add a little of the tomato juice mixture, pour into the saucepan, and stir well.
10. Bring to the boil, stirring all the time, and boil for 1-2 minutes. Re-season the sauce if required. Pour it round the eggs.
11. Serve with boiled rice or creamed potatoes.
serving amount
serves 4
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