Curried Eggs - cooking recipe

Ingredients

1 medium onion, peeled, chopped
2 -3 tablespoons oil
2 tablespoons flour
1 tablespoon curry powder
salt
2 cups stock (or 1 bouillon cube and 2 cups water)
1 large apple, peeled, cored, diced
1 tablespoon Worcestershire sauce
4 hard-boiled eggs
2 cups freshly cooked rice
chutney
8 red pimiento strips

Preparation

Heat oil in 12-inch skillet over medium heat. Add onion and saute until soft but not browned.
Add flour, curry powder, and a little salt; stir over low heat until mixture forms smooth paste.
Add stock gradually; stir until boiling.
Add apple and Worcestershire sauce; cover.
Simmer gently 15 to 20 minutes.
Add eggs; heat through.
Place rice on large platter; arrange eggs and sauce on top.
Crisscross pimiento strips over egg.
Serve with chutney.