curried eggs

Name: Curried Eggs
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 6 - hard boiled eggs, cooled and peeled; 4 tablespoon(s) unsalted butter; 1 medium yellow onion, peeled and chopped; 1 clove(s) garlic, peeled and minced; 2 tablespoon(s) curry powder; 2 tablespoon(s) tomato paste; 3/4 cup(s) water; 1 tablespoon(s) lemon juice; - salt and pepper, to taste; 1 - lemon, zested; 2 tablespoon(s) chopped fresh flat-leaf parsley

(3 RATINGS)

4 Pinches 1 Photo

Mikekey *

Seattle, WA

Updated on Mar 27, 2016

Great way to use leftover Easter eggs. Serve over toast or rice.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

6 - hard boiled eggs, cooled and peeled
4 tablespoons unsalted butter
1 medium yellow onion, peeled and chopped
1 clove garlic, peeled and minced
2 tablespoons curry powder
2 tablespoons tomato paste
3/4 cup water
1 tablespoon lemon juice
- salt and pepper, to taste
1 - lemon, zested
2 tablespoons chopped fresh flat-leaf parsley

How To Make curried eggs

Step 1

Cut eggs in half lengthwise.

Step 2

Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
Step 3

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.
Step 4

Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
Step 5

Add lemon zest and parsley. Stir again and serve while hot.
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