Curry Eggs Over Rice For Leftover Hard Boiled Eggs Recipes

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CURRIED EGGS WITH RICE



Curried Eggs with Rice image

This is an easy weeknight meal that can be as spicy as you like, depending on your curry powder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

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

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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.

CURRIED EGGS



Curried Eggs image

Make and share this Curried Eggs recipe from Food.com.

Provided by Outta Here

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 eggs
4 tablespoons unsalted butter
1 medium onion, peeled and chopped
1 garlic clove, peeled and crushed
2 tablespoons curry powder
2 tablespoons tomato paste
3/4 cup water
1 tablespoon lemon juice
salt & freshly ground black pepper, to taste
1 lemon, zest of
2 tablespoons fresh flat-leaf parsley, chopped

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Steps:

  • Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
  • Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
  • Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
  • Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
  • Add lemon zest and parsley. Stir again and serve while hot.

EGG CURRY WITH TOMATOES AND CILANTRO



Egg Curry with Tomatoes and Cilantro image

East this spiced-tomato Indian curry with rice for flatbread.

Provided by Dawn Perry

Categories     Curry     Egg     Rice     Dinner     Ginger     Tomato     Coriander     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 17

1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons vegetable oil, divided
1 onion, finely chopped
1 (1-inch) piece ginger, peeled, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
2 medium russet potatoes (about 1 pound), cut into 1-inch chunks
1 (14.5-ounce) can cherry or diced tomatoes
1 1/2 teaspoons kosher salt
8 hard-boiled eggs, peeled
Cilantro leaves with tender stems (for serving)
1/4 cup plain yogurt
Steamed basmati rice or naan (for serving)
Special equipment
A spice mill or a mortar and pestle

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Steps:

  • Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute. Add potatoes and remaining 1 Tbsp. oil and toss to coat. Add 1/2 cup water and scrape up any bits in bottom of skillet. Stir in tomatoes and their juices and salt. Bring to a simmer, breaking up tomatoes with a wooden spoon. Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20-25 minutes.
  • Stir to combine (it's okay, and kind of preferred, if some of the potatoes get a little smashed here). Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes. Divide curry among bowls and top with cilantro and yogurt. Serve with rice or naan.

CURRY EGGS OVER RICE (FOR LEFTOVER HARD BOILED EGGS)



Curry Eggs over Rice (For Leftover Hard Boiled Eggs) image

A delicious main dish that uses up those leftover hard boiled eggs from Easter. The lady who prepared this on the show said that her mother used to make this dish often during Lent. I adapted this recipe from one I saw on "Calling All Cooks" on Food Network. This recipe halves beautifully. This is not a particularly spicy dish, just rich in flavor. (Note:There is no curry powder in this recipe - you are essentially making your own blend using various spices.)

Provided by HeatherFeather

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons ground coriander
2 tablespoons ground cumin
1/2 teaspoon chili powder (hot or mild Indian style)
2 teaspoons ground turmeric
1 tablespoon cider vinegar
2 ounces water (or more as needed)
1/4 cup canola oil
1 cup chopped onion (1 large)
2 tablespoons fresh ginger, chopped
6 -8 garlic cloves, chopped
3 cups chopped fresh tomatoes (about 6 small)
1 cup unseasoned tomato sauce (8 ounce can)
1 pinch sugar, to taste
1/4 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
12 hard-boiled eggs, peeled, halved
1/8 cup fresh cilantro leaves, chopped
6 cups steamed white rice

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Steps:

  • Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
  • Heat a large saucepot over a medium heat and add oil.
  • Add onion, ginger, garlic and saute until golden brown.
  • Add spice mixture to the pot and stir well.
  • (Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
  • Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
  • Add to the pot and simmer 20 for minutes.
  • Add pinch of sugar, salt, and pepper to taste.
  • Cut eggs in half lengthwise and slide them into the sauce.
  • Serve over rice, sprinkled with fresh chopped cilantro.

Nutrition Facts : Calories 983.9, Fat 21.9, SaturatedFat 4.3, Cholesterol 424, Sodium 461, Carbohydrate 165.5, Fiber 8.6, Sugar 6.5, Protein 27.7

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