Curried eggs with rice
This tasty dish combines hard-boiled eggs with a fragrant Indian sauce to create a delicious lunch in no time at all. Serve on a bed of steamed rice with a dollop of natural yoghurt for a hearty meal.
- 15 mins preparation
- 15 mins cooking
- Serves 4
Print
Ingredients
Curried eggs with rice
- 1 tablespoon oil
- 1 onion, halved, sliced
- 500 gram jar spicy tikka masala simmer sauce
- 1/2 cup water
- 1 cup frozen peas
- 8 hard boiled eggs, quartered
- steamed rice, to serve
- yoghurt, to serve
Method
Curried eggs with rice
-
1Heat oil in a medium saucepan on high. Saute onion 2-3 minutes, until tender.
-
2Stir in simmer sauce and water. Bring to boil on high. Add peas. Reduce heat to low. Simmer 4-5 minutes.
-
3Add egg and stir gently to combine. Simmer 2-3 minutes, until heated through. Serve curried eggs with steamed rice and a dollop of natural yoghurt.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020