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Madras Curried Eggs with Rice

Whoever said that gourmet foods take ages to prepare did not know about this traditional Indian curried eggs dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it unique, delicious and unforgettable. —Judy Batson, Tampa, Florida
  • Total Time
    Prep: 20 min. + standing Cook: 15 min.
  • Makes
    4 servings


  • 8 large eggs
  • 1/4 cup butter
  • 1 small onion, chopped
  • 2 teaspoons curry powder
  • 2 teaspoons tomato paste
  • 1 garlic clove, minced
  • 1 cup water
  • 1 can (14-1/2 ounces) petite diced tomatoes, optional
  • 1 teaspoon lemon juice
  • 2 packages (8.8 ounces each) ready-to-serve long grain rice
  • Optional: Chopped salted peanuts, raisins, granted orange zest, chutney and shredded coconut


  • 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 and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise.
  • Meanwhile, melt butter in a large 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 eggs and sauce with rice and desired toppings.
Nutrition Facts
1 serving: 464 calories, 24g fat (10g saturated fat), 403mg cholesterol, 236mg sodium, 43g carbohydrate (1g sugars, 2g fiber), 17g protein.

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