DESCRIPTION
Curried Eggs is a comforting, globally inspired dish featuring sliced hard-boiled eggs served over fluffy rice and topped with a warmly spiced curry sauce. Finished with colorful strips of sweet peppers, this flavorful recipe makes a satisfying brunch, lunch, or meatless dinner.
EQUIPMENT
INGREDIENTS
6 large eggs
3 large onions, thinly sliced
2 tbsps unsalted butter
1 tsp curry powder
1 clove garlic, minced
â…› tsp ground ginger
½ tsp kosher salt
1 tbsp all-purpose flour
1 cup water
3 cups cooked white rice
1 sweet red bell pepper, cut into thin strips, for garnish
INSTRUCTIONS
- Hard-boil the eggs according to the recipe in this cookbook.
- Cool, peel, and slice the eggs.
- Melt the butter in a medium saucepan over medium-low heat.
- Add the sliced onions and cook gently for 12 to 15 mins, stirring occasionally, until very soft but not browned.
- Stir in the curry powder, garlic, ground ginger, salt, and flour.
- Cook for 1 min, stirring constantly.
- Gradually whisk in the water until smooth.
- Bring the sauce to a gentle boil, then reduce the heat and simmer for 5 to 7 mins until slightly thickened.
- Strain the sauce through a fine-mesh strainer into a clean saucepan, pressing gently on the onions to extract their flavor.
- Arrange the warm cooked rice on a serving platter.
- Place the sliced hard-boiled eggs over the rice.
- Spoon the warm curry sauce evenly over the eggs.
- Garnish with the sweet pepper strips.
- Serve immediately.
RECIPE NOTES
Heat Adjustment Suggestions
Cook the onions slowly over medium-low heat until soft and sweet without browning. Simmer the curry sauce gently to develop its flavor while preventing scorching.
Make-Ahead Tips
The curry sauce can be prepared up to two days in advance and refrigerated. Hard-boil the eggs a day ahead if desired. Reheat the sauce gently and assemble the dish just before serving.
Serving Suggestions
Serve with steamed basmati rice, jasmine rice, naan bread, roasted vegetables, sautéed spinach, or a fresh cucumber salad. Garnish with chopped cilantro, parsley, or additional sweet pepper strips for extra color and freshness.
CURRIED EGGS (Hard-Boiled Eggs with Fragrant Curry Sauce over Rice)
Ingredients
Equipment
Method
- Hard-boil the eggs according to the recipe in this cookbook.
- Cool, peel, and slice the eggs.
- Melt the butter in a medium saucepan over medium-low heat.
- Add the sliced onions and cook gently for 12 to 15 mins, stirring occasionally, until very soft but not browned.
- Stir in the curry powder, garlic, ground ginger, salt, and flour.
- Cook for 1 min, stirring constantly.
- Gradually whisk in the water until smooth.
- Bring the sauce to a gentle boil, then reduce the heat and simmer for 5 to 7 mins until slightly thickened.
- Strain the sauce through a fine-mesh strainer into a clean saucepan, pressing gently on the onions to extract their flavor.
- Arrange the warm cooked rice on a serving platter.
- Place the sliced hard-boiled eggs over the rice.
- Spoon the warm curry sauce evenly over the eggs.
- Garnish with the sweet pepper strips.
- Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 310
Protein: 14 g
Carbohydrates: 29 g
Fat: 16 g
Saturated Fat: 5 g
Cholesterol: 195 mg
Sodium: 470 mg
Fiber: 3 g
Sugar: 6 g
| Prep Time: 15 mins | Cook Time: 45 mins |
| Total Time: 1 hour | Yield: 6 servings |
| Difficulty: Easy | Curried Eggs Recipe |
