Madras Curried Eggs with Rice
Whoever said that gourmet foods take ages to prepare did not know about this Indian-style dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it delicious.
Judy Batson, Tampa, FL
Prep: 20 min. + standing Cook: 15 min.
Makes: 4 servings
8 large eggs
1/4 cup butter
1 small onion, chopped 2 tsp. curry powder
2 tsp. tomato paste
1 garlic clove, minced
1 cup water
1 can (141/2 oz.) petite diced
tomatoes, optional
1 tsp. lemon juice
2 pkg. (8.8 oz. each) readyto-serve long grain rice
Optional: Chopped salted peanuts, raisins, grated orange zest, chutney and shredded coconut
1. Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs; 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise.
2. Meanwhile, melt butter in a skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve with rice and desired toppings.
1 SERVING 464 cal., 24g fat (10g sat. fat), 403mg chol., 236mg sod., 43g carb. (1g sugars, 2g fiber), 17g pro.