Curried Eggs with Rice is a classic Indian dish with many regional variations and has been around for ages. A great way to take a few simple ingredients and make them delicious and healthy without being boring. The eggs go very well with the curry and rice and together make a complete meal on its own. I prefer mine spicy, but you have control of how much cayenne or dried chiles you add. If you are looking for a quick lunch or weeknight dinner recipe, this is a fantastic choice.
Ingredients for 4 servings
- 6 eggs – hard boiled, peeled and sliced in half lengthwise
- 1 white onion, finely chopped
- 1 garlic clove, finely chopped
- 4 Tbsp. butter
- 1/2 cup tomato sauce
- 1/2 cup water
- 1 tsp. lemon juice
- 2 tsp. curry powder
- 2 bay leaves
- 1/2 tsp. cinnamon
- 1 tsp. salt
- cayenne or dried whole chile (optional)
- cooked Basmati rice
To boil eggs:
- Place eggs in a pan with a lid and cover with 1 or 2 inches of cold water
- Place pan on stove top over high heat until it comes to a rolling boil
- Leave pan in place, turn off heat source, place lid and let sit for 12 minutes
- Immediately and carefully pour out as much hot water as possible and flush pan with cold water for several minutes until eggs are cool enough to handle
- Peel eggs under running water
To make rice:
- In a medium sauce pan with lid, bring 1-3/4 cups of water to a boil
- Stir in 1 cup of rice and reduce heat to medium low. Place wooden spoon over top of pan to prevent boiling over.
- Once water settles and is no longer boiling over, place lid and cook for 18-20 minutes or until water is absorbed
To make curry:
- Melt butter in a large pan over medium-high heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and cook for 30 seconds
- Add tomato sauce, water, lemon juice, curry powder, bay leaves, cinnamon, salt, and any cayenne (start with 1/2 tsp) or dried chiles (optional). Turn heat to low, cover and simmer for 20 minutes.
- Remove bay leaves and dried chiles if you used any
Place rice in a plate or bowl, place three egg halves on top, and pour curry over eggs. By doing it this way instead of putting the eggs directly in the curry, it’s much easier to keep the eggs intact.
Looking at the three different components separately seems like this may take a while to prepare, but this isn’t necessarily true. If you have enough cooktop space, you can start the curry, eggs, and rice simultaneously and this meal comes together in a short amount of time. The key to this is having all your ingredients prepared, measured, and ready to go before you start. You can also boil the eggs ahead of time if you like. This is a basic version, so don’t be afraid to experiment with different spices, or replace the eggs with meat or fish for alternatives. Please let me know if you try this recipe, and don’t forget to share and subscribe! Enjoy!