Hungarian Style Vegetables

1 tablespoon polyunsaturated vegetable oil
1 onion, peeled and sliced
1 tablespoon paprika
1/2 teaspoon ground cinnamon
2 tablespoons tomato puree
2 x 4001;/14 or cans tomatoes
1.5 kg/3 lb mixed vegetables, diced
(e.g. potatoes. carrots, cauliflower, celery,
leeks, courgettes)
150 ml/1/4 pint water
1/2 teaspoon caraway seeds
salt
freshly ground black pepper
4 hard-boiled eggs, quartered
4 tablespoons plain low-fat yogurt
flat-leaf parsley sprigs, to garnish

Heat the oil and saute the onion for 5 minutes. Add the paprika and cinnamon and cook for 1 minute, then stir in the tomato puree and the tomatoes with their juice.

Add the vegetables, water, caraway seeds and salt and pepper to taste. Bring to the boil, cover and simmer for 30 to 45 minutes. Add the eggs and heat through. Put in a warmed serving dish and spoon the yogurt over the top. Garnish with flat-leaf parsley.

SERVES 6