Curry Eggs Over Rice for Leftover Hard Boiled Eggs
Transform your leftover hard-boiled eggs into a vibrant and satisfying meal with this Curry Eggs Over Rice recipe! This clever dish pairs creamy coconut milk and fragrant spices like curry powder, cumin, and paprika to create a rich, flavorful sauce that elevates humble ingredients. Tender halved eggs soak up the aromatic curry, while fluffy cooked rice serves as the perfect base to soak up every last drop of the savory goodness. With a quick prep time of just 10 minutes and a total cook time of 20 minutes, this recipe is perfect for busy weeknights or easy meal prep. Garnish with fresh cilantro for a burst of color and herbal freshness, and enjoy a hearty, comforting meal that ensures no food goes to waste. Perfect for curry lovers and creative cooks alike!
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Recipe Information
Ingredients
- 4 pieces hard-boiled eggs
- 2 cups cooked rice
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 teaspoon, grated ginger
- 2 tablespoons vegetable oil (or cooking oil)
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 cup coconut milk
- 1 cup diced tomatoes (canned or fresh)
- 0.5 cup water or vegetable broth
- 0.5 teaspoon (to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (for garnish, optional) cilantro
Instructions
Begin by peeling the hard-boiled eggs and slicing them in half lengthwise. Set aside.
Heat the vegetable oil in a medium-sized skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and grated ginger to the skillet. Sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, paprika, and cumin. Cook for 30 seconds to toast the spices, releasing their flavor.
Add the diced tomatoes, coconut milk, and water (or vegetable broth) to the skillet. Stir well to combine.
Season the curry with salt and black pepper. Adjust seasoning to taste.
Reduce the heat to low and let the curry simmer gently for 5-7 minutes, allowing the flavors to meld.
Gently place the halved hard-boiled eggs into the curry, yolk-side up. Spoon some of the curry sauce over the eggs to coat them.
Simmer for an additional 3-5 minutes, ensuring the eggs are warmed through but not overcooked.
Meanwhile, warm the cooked rice if needed and divide it evenly between serving plates or bowls.
Spoon the egg curry over the rice, making sure eggs and sauce are evenly distributed.
Garnish with freshly chopped cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 16.3 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
