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Madras Curried Eggs with Rice

Total Time

Prep: 20 min. + standing Cook: 15 min.

Makes

4 servings

Whoever said that gourmet foods take ages to prepare did not know about this traditional Indian curried eggs dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it unique, delicious and unforgettable. —Judy Batson, Tampa, Florida
Madras Curried Eggs with Rice Recipe photo by Taste of Home

Ingredients

  • 8 large eggs
  • 1/4 cup butter
  • 1 small onion, chopped
  • 2 teaspoons curry powder
  • 2 teaspoons tomato paste
  • 1 garlic clove, minced
  • 1 cup water
  • 1 can (14-1/2 ounces) petite diced tomatoes, optional
  • 1 teaspoon lemon juice
  • 2 packages (8.8 ounces each) ready-to-serve long grain rice
  • Optional: Chopped salted peanuts, raisins, granted orange zest, chutney and shredded coconut

Directions

  1. Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.

Nutrition Facts

1 serving: 464 calories, 24g fat (10g saturated fat), 403mg cholesterol, 236mg sodium, 43g carbohydrate (1g sugars, 2g fiber), 17g protein.

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