Vegetarian

Egg Masala and Rice

This mildly hot meal is the combination of hard boiled eggs and an aromatic blend of Indian spices in a tomato-based curry.

Prep

Cook

Servings

8

Level

Easy

Ingredients

8 eggs, hard boiled, peel and cut in half lengthwise
⅓ cup Challenge Butter
2 cups thinly sliced onions
2 teaspoons finely minced garlic
2 teaspoons finely minced fresh ginger root
½ teaspoon fennel seeds, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon ground cayenne pepper
½ teaspoon ground black pepper
⅛ teaspoon cinnamon
1 can (14.5 ounce) petite diced tomatoes
½ cup ½-inch diced green bell peppers
½ cup water
1 teaspoon salt (or to taste)
4-5 cups freshly cooked basmati or other long grain rice
chopped chives, parsley or cilantro leaves, for garnish (optional)

Directions

1

Prepare hard boiled eggs and set aside. Begin cooking rice so it is ready when sauce is complete.
2

Melt butter in a large skillet (10½-inches) over medium heat. Add onions; sauté until golden brown (8 to 10 minutes.)
3

Add garlic, ginger, green peppers and spices; sauté an additional minute.
4

Add tomatoes and water simmer about 5 minutes. Add salt and season to taste.
5

Place halved eggs, yolk side up in skillet on top of sauce; simmer in the sauce 3 to 5 minutes, spooning the sauce gently over the eggs to allow them to absorb more of the curry flavor.
6

Transfer warm cooked rice to a shallow baking dish (approx 7 x 11 x 2-inches) Arrange egg halves over rice and top with curry sauce. Add garnish of small amount of chopped fresh herbs if desired.

More Recipes

Vegetarian

Pumpkin Thyme Macaroni and Cheese

Vegetarian

Fettuccine Alfredo

Vegetarian

Fettuccine with Cheese Garlic Sauce

Vegetarian

Lemon Asparagus Orzo

Vegetarian

“Drunken” Pasta with Green Herbs and European Butter

Vegetarian

Roasted Poblano, Onion and Avocado Grilled Cheese

Vegetarian

Brown Butter Gnocchi

Vegetarian

Mornay Sauce with Pasta

Vegetarian

Greek Spinach and Feta Baked Eggs