Curried Eggs
"Hard boiled eggs in a curry sauce. Serve with rice or on toast."
photo by Random Rachel
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 6 eggs
- 4 tablespoons unsalted butter
- 1 medium onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 2 tablespoons curry powder
- 2 tablespoons tomato paste
- 3⁄4 cup water
- 1 tablespoon lemon juice
- salt & freshly ground black pepper, to taste
- 1 lemon, zest of
- 2 tablespoons fresh flat-leaf parsley, chopped
directions
- 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.
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Reviews
-
This is wonderful and simple. I cooked the eggs whilst the sauce was cooking too, other than that I made it as is. I think next time I will try poaching the eggs in the sauce as I prefer a bit of runny yolk. Thanks for sharing! -
First time having these... We loved it! -
Unlike anything I've had before! The sauce was so easy to make, and would be good with just about any veggies and/or meat.
-
This is great. Only thing I didn't have was parsley!! I may do this dish on a Boy Scout camping trip, just that I will cook the eggs at home. Made for Football Pool 2012. -
On the first mouthfull it was WOW it was so packed with flavours. I made as 1 serve and I took up the suggestion of 1 reviewer and poached my eggs in the sauce (finishing off under the grill/broiler) and served with some flat bread and I loved mixing up the runny yolk with the sauce, thank you Mikekey, made for I Recommend tag game and recommended by pammyowl.
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
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