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1. In a saucepan add the tomato puree, Worcestershire sauce, sugar and the tomatoes with half the juice from the can.
2. Reserve the remaining tomato juice for future use in a casserole.
3. Bring the mixture to a boil, stirring well to break up the tomatoes.
4. Reduce the heat a little and simmer for approximately 10 minutes.
5. In the simmering water, cook the eggs for 7 or 8 minutes, which will make the eggs hard boiled.
6. In the tomato sauce stir in the prawns and cook for another 5 minutes.
7. Season the mixture to taste with salt and pepper.
8. Peel and halve the eggs and place in a warmed serving dish.
9. Spoon the tomato and prawn mixture over them.
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