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