Indian-Style Eggs

Boil 4 eggs in boiling water, then run them under cold water to cool.

Very finely chop 1 onion and put it in a pot with 3 tbsp of oil; cook until translucent. Add 2 ripe tomatoes, chopped, peeled and deseeded, and 1/2 red bell pepper, diced, with the seeds and white pith removed. Stir and cook for 5 minutes.

Add 1 mango cut into small cubes and 1 tsp of curry powder, and stir. Add 2 dl of coconut milk and the juice of 1/2 lime and bring to a boil. Adjust the salt and cook until you have a thick sauce.

Peel the boiled eggs, add them to the pot and let them heat through. Serve sprinkled with chopped parsley or coriander to taste, accompanied by rice.