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.








  • 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)


  • 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.

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