{video} Easy recipe hall of fame: Quick Curried Eggs

April 1, 2014

I shared this easy recipe way back before most of you were reading One Hungry Mama, along with a really great overview of why eggs are a great family food. And to this day, I still make eggs—and these quickest Curried Eggs—all of the time.

The best part about this recipe is that you can use eggs that you’ve cooked in advance. So you can hard boil a dozen eggs in 10 minutes at some point during the week and have them on hand for healthy breakfasts, school lunch, and this easy dinner. Talk about efficient cooking!

I often have homemade marinara in my freezer but, to be honest, I pull this recipe out when I’m beyond stretched. That usually means I’ve used up most of my freezer stash and don’t have it in me to make homemade sauce, no matter how easy it is to do. That’s why the recipe calls for jarred sauce. Of course, feel free to adapt this with scratch sauce. That would be lovely.

And, while we’re talking about jarred sauce, please keep in mind that not every one is created equally. Lots of brands contain preservatives and/or are high in sugar, even high fructose corn syrup in some cases. Check the label and, though it isn’t always the most affordable option, stick with a high-quality brand. There are more and more of them out there, so you shouldn’t have to spend an ungodly amount of money to get a healthy, delicious sauce.

Quickest Curried Eggs
Loosely adapted from Martha Stewart
Serves 4
(can be shared with kids 6+ mos)*

2 tablespoons neutral oil, such as grapeseed
4 cloves garlic, finely minced
1 onion, halved and thinly sliced
2 tablespoons fresh ginger, finely minced or grated
1 tablespoon curry powder
1 24-ounce jar high quality, all-natural tomato sauce
8 hard boiled eggs, peeled and halved
Salt and pepper
Cooked white rice, for serving
Plain yogurt, for garnish (optional)
Chopped scallions, for garnish (optional)
Chopped cilantro, for garnish (optional)
Lime wedges, for garnish (optional)

1. Heat oil in a large skillet set over medium-high heat. Sauté garlic, onion, and ginger until onions soften. Add curry powder, stir, and cook until fragrant, about 20 seconds.

2. Add marinara sauce; stir until curry powder mixture is well incorporated. Cook for a minute or two to bring the flavors together.

3. Nestle eggs, cut side up, in the sauce, and cover. Cook until the eggs are heated through, about 2-3 minutes.

4. Season older kid and adult portions with salt and pepper. Serve over rice, with a dollop of yogurt, sprinkle of chopped scallions and/or cilantro, and side of lime wedges.

*Note: This can be shared with eaters as young as 6-months-old by pureeing or pulsing eggs, sauce, rice and any/all of the garnishes to an age appropriate consistency. If necessary, add water or, for very little ones, formula or breast milk, to thin the puree. Keep in mind that egg whites are considered a high-allregen food. If your child has food allergies or a family history of food allergies, you may want to consult your pediatrician before sharing this or just puree the egg yolks to start. Otherwise, read more on how to introduce high allergen foods and go for it!

3 Responses

  1. Made these last night and loved them! The yogurt as garnish really brought it all together for me.

  2. One Hungry Mama says:

    So great and easy, too – right? Glad you like this recipe, Shannon. Thanks for sharing!

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