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Under 30 Minutes

Curried Eggs with Rice

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

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 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


  1. Cook rice according to package instructions; cover, and set aside.

  2. 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.

  3. 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.

  4. Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.


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