Madras Curried Eggs with Rice

Ingredients

• Egg

  Whole, fresh eggs

  8 large or 400g

• Butter

  Unsalted

  ¼ cup or 57g

• Onions

  Raw

  1 small or 70g

• Curry powder

  Spices

  2 tsp or 4g

• Tomato paste

  Canned, without salt added

  2 tsp or 11g

• Garlic

  Raw

  1 cloves, minced or 3g

• Water

  Plain, clean water

  1 cup or 237g

• Tomatoes

  Crushed, canned

  ⅛ can (15 oz) or 43g

• Lemon juice

  Raw

  1 tsp or 5g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  17 ⅝ oz or 502g

• Orange zest

  100g

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., 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.
2. Recipe by: Taste of Home (source: https://www.tasteofhome.com/recipes/madras-curried-eggs-with-rice/)

Similar Foods

• Vegan Chickpea Curry with Rice
• Curried Cauliflower Rice with Lentils & Crispy Shallots
• Chicken Curry with Spinach and Coconut Rice
• Beef Kofta Curry with Fluffy Rice, Beans, and Peas
• Rice and Lentil Curry Bowls with Cilantro Cashew Sauce
• Brown Rice Bowl with Lentils, Caramelized Onions & Fried Egg