CURRIED EGGS
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
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.
CURRY EGGS OVER RICE (FOR LEFTOVER HARD BOILED EGGS)
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
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
EGG CURRY WITH TOMATOES AND CILANTRO
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
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.
USING UP LEFTOVERS OVEN EGGS
Make and share this Using up Leftovers Oven Eggs recipe from Food.com.
Provided by anme7039
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 9-inch baking dish.
- Preheat oven to 375°F.
- Mix eggs with milk.
- Add the rest of the ingredients.
- Place in oven for about 30 minutes or until set.
CURRIED EGGS WITH RICE
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
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.
CHETTINAD CURRY EGGS
I like this recipe as it comes from the same area as Chettinad Chicken, it goes well with the chicken. If you enjoy cooking this is one for you.
Provided by Brian Holley
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste.
- Heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds.
- Add the onion, cook till just coloured and add the spice paste. Cook for 8 minutes.
- If the mixture sticks to the pan add a little water. Add the tomatoes and cook for 2 minutes.
- Add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy.
- Add the coconut milk, bring to boil, reduce heat, add the lime juice stir well.
- Halve the eggs and put into the gravy, yolks uppermost.
- Serve with plain boiled rice and Chettinad Chicken curry.
Nutrition Facts : Calories 423, Fat 37, SaturatedFat 22.6, Cholesterol 279.8, Sodium 131, Carbohydrate 13.8, Fiber 2.5, Sugar 5, Protein 13.3
EGG CURRY
This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.
Provided by Louella
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
- Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 11.7 g, Cholesterol 424 mg, Fat 25.2 g, Fiber 3.4 g, Protein 14.4 g, SaturatedFat 5.5 g, Sodium 463.5 mg, Sugar 5 g
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