Eggs in a Vegetable Mulligatawny Sauce

The other day, I made my first Vegetarian Mulligatawny soup. I was wondering what to serve with it the next day, as I was a little pressed for time, and discovered a recipe for Eggs in a Mulligatawny Sauce. Both recipes are adapted from Madhur Jaffrey's World Vegetarian.

The soup serves as a sauce in this dish, so if you are inclined to plan ahead of time, make sure not to use too much stock when preparing the soup because you will want a nice thick soup for the base. The recipe that I have posted here for Mulligatawny Soup will make more than you need, so if you like, reduce the recipe, freeze what remains, or serve it for dinner the next day which is the option I recommend, as the soup tastes even better after sitting in the fridge overnight. It turned out to be a tasty dish, so I've decided to submit the recipe to Project Foodie, who is hosting Leftover Tuesdays this month.

Eggs in a Mulligatawny Sauce

1 tablespoon of oil or butter
1/2 teaspoon of whole brown mustard seeds
4 - 5 cups of Vegetarian Mulligatawny Soup
6 - 8 hard-boiled eggs, peeled and halved lengthwise
salt to taste
freshly ground cracked black pepper
squeeze of fresh lime or lemon juice

In a medium sized pot, heat the oil or butter over medium-high heat. When the oil is hot, add the mustard seeds until they begin to pop, then add the soup and stir to a simmer.

Ladle the sauce into shallow serving dishes. Put the eggs in the sauce, cut sides up so that the tops rise above the sauce. Sprinkle the dish with some salt and pepper and sprinkle with lime or lemon juice.