Eggs in pineapple sauce

Ginger Up Your Cookery, Edited by Charles Seely, decorations by Kate Simunek, London 1977

Eggs in Pineapple Sauce

6 hard-boiled eggs; 4-6 portions boiled rice

Sauce: 2 onions, chopped; 1 tblspn oil; 350g tin pineapple cubes; 1 level tblspn cornflour; 2 tsp vinegar; 2 tomatoes, chopped; 1.4 tblspn ground ginger; salt and pepper to taste

Fry onions in oil till brown. Drain pineapple, reserving syrup. Blend cornflour with some of the syrup; break up pineapple cubes. Add cornflour paste, rest of syrup, pineapple and vinegar to onions, stirring as sauce thickens. Add tomatoes, ginger, salt and pepper. Simmer for 10 minutes. Place halved eggs on bed of rice, pour sauce over. Serves 4-6.