CURRY EGG RECIPE RECIPES

Name: Curried Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 serving(s)
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

CURRIED EGGS RECIPE - FOOD.COM

Curried Eggs Recipe - Food.com image

Make and share this Curried Eggs recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 243.7, FatContent 19.2, SaturatedFatContent 9.7, CholesterolContent 309.5, SodiumContent 177, CarbohydrateContent 8.4, FiberContent 2.3, SugarContent 3, ProteinContent 10.9

EGG CURRY RECIPE - NYT COOKING

Egg Curry Recipe - NYT Cooking image

Food has always been politicized in India, a person’s diet often revealing the specifics of her cultural identity. And under the government of Prime Minister Narendra Modi, and the surge of pro-vegetarian Hindu nationalism, even the simple practice of serving eggs at school lunch has become fraught. But eggs have long been an important source of nutrition across the country, and form the base of many classic regional dishes. In Andhra Pradesh, this spicy, tomato-rich egg curry would have firmer, more crumbly yolks (boiled for about 11 or 12 minutes), but I like to cook them a little softer (8 minutes, max).

Provided by Tejal Rao

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup neutral oil, such as grapeseed or canola
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 small cinnamon sticks
6 green cardamom pods
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon whole black peppercorns
6 Roma tomatoes, finely chopped
1 teaspoon kosher salt
1/2 teaspoon garam masala
6 to 8 hard-boiled eggs, peeled
Handful of small, tender fresh cilantro stems

Steps:

In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in 1/2 cup water.
Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

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