Curried Eggs with Rice

Name: Curried Eggs with Rice
Prep time: 25 min
Total time: 25 min
Ingredients: 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; 0.5 cup plain low-fat yogurt, for garnish; 2 scallions, thinly sliced, for garnish; 1 lime, cut into wedges, for garnish

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By

Martha Stewart

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

25 mins

Servings:

4

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

Ingredients

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
½ cup plain low-fat yogurt, for garnish
2 scallions, thinly sliced, for garnish
1 lime, cut into wedges, for garnish

Directions

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.

Originally appeared: Everyday Food, March 2008

Curried Eggs with Rice

Ingredients

Directions

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