Best Madras Curried Eggs With Rice Recipes

Curried Eggs with Rice image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 12

1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 onion, halved and thinly sliced
4 garlic cloves, minced
2 tablespoons minced peeled fresh ginger (from a 2-inch piece)
Coarse salt and ground pepper
1 tablespoon curry powder
3 cups (a 24-ounce jar) best-quality marinara sauce
8 hard-cooked eggs, peeled and quartered
1/2 cup plain low-fat yogurt, for garnish
2 scallions, thinly sliced, for garnish
1 lime, cut into wedges, for garnish

Steps:

Cook rice according to package instructions; cover, and set aside.
While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.

Madras Egg Curry image

Provided by Chocolatl

Categories Indian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup butter
1 small onion, chopped
1 garlic clove, minced
1 1/2 tablespoons curry powder
2 teaspoons tomato paste
1 cup water
1 teaspoon salt (or to taste)
1 teaspoon lemon juice (or to taste)
6 hard-boiled eggs, halved lengthwise