Curried Poached Eggs Recipes

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CURRIED POACHED EGGS



Curried Poached Eggs image

Make and share this Curried Poached Eggs recipe from Food.com.

Provided by Derf2440

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons ground coriander
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 eggs
4 slices thick crisp buttered toast

Steps:

  • Fill medium saucepan with about 3 inches of water.
  • Stir in coriander, curry powder, cumin, turmeric, salt and pepper.
  • Bring to a boil.
  • Reduce heat to a gentle simmer.
  • Break one egg into a small dish.
  • Gently slip egg into water.
  • Repeat with remaining eggs.
  • Cook in barely simmering water for 3 to 5 minutes.
  • Remove eggs with a slotted spoon and drain well.
  • Serve immediately on crisp buttered toast.

EGGS POACHED IN CURRIED TOMATO SAUCE



Eggs Poached in Curried Tomato Sauce image

This is like a South Asian version of huevos rancheros. The sauce yields more than what you'll need for one serving. Refrigerate or freeze what you don't use.

Provided by Martha Rose Shulman

Categories     dinner, for one, main course

Time 45m

Yield 1 serving

Number Of Ingredients 15

1/2 tablespoon tamarind paste, or a 1/2-inch ball of tamarind pulp (1/4 ounce) plus 1/4 cup warm water, or 1 tablespoon fresh lemon juice
2 teaspoons canola oil
1 shallot, chopped
1 garlic clove, minced
1 small serrano pepper, minced more to taste, or 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon curry powder (optional)
1 (14-ounce) can diced tomatoes in juice
Salt
freshly ground pepper
Pinch of cayenne
1 to 2 eggs
1 tablespoon chopped cilantro
3/4 cup cooked basmati rice

Steps:

  • If using tamarind paste or a tamarind ball, soak in 1/2 cup warm water for 10 minutes, strain and reserve the water.
  • Heat the oil over medium heat in a wide, heavy saucepan or a deep, straight-sided skillet. Add the onion and cook, stirring often, until it is tender, about 3 to 5 minutes. Add the garlic and chili pepper and continue to sauté until the garlic is fragrant, about 30 seconds. Add the spices and stir together for a minute. Pulse the tomatoes with their juice a few times in a food processor or mini-chop, then add to the pan, along with salt and pepper to taste. Bring to a simmer and simmer over medium-low heat for 15 minutes, stirring often. Stir in the tamarind soaking water or lemon juice and the cayenne, taste and adjust seasonings. Simmer for 10 minutes.
  • For one serving, remove all but about 1/2 cup of the sauce from the pan and reserve for another time. Bring the sauce in the pan to a simmer. Break the egg or eggs into a teacup, and carefully tip into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolks show through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle with cilantro. Remove from the heat and serve over basmati rice.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1695 milligrams, Sugar 18 grams, TransFat 0 grams

CURRIED EGGS



Curried Eggs image

Make and share this Curried Eggs recipe from Food.com.

Provided by Outta Here

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 eggs
4 tablespoons unsalted butter
1 medium onion, peeled and chopped
1 garlic clove, peeled and crushed
2 tablespoons curry powder
2 tablespoons tomato paste
3/4 cup water
1 tablespoon lemon juice
salt & freshly ground black pepper, to taste
1 lemon, zest of
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
  • Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
  • 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.
  • Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
  • Add lemon zest and parsley. Stir again and serve while hot.

MADRAS CURRIED EGGS WITH RICE



Madras Curried Eggs with Rice image

Whoever said that gourmet foods take ages to prepare did not know about this traditional Indian curried eggs dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it unique, delicious and unforgettable. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Breakfast     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

8 large eggs
1/4 cup butter
1 small onion, chopped
2 teaspoons curry powder
2 teaspoons tomato paste
1 garlic clove, minced
1 cup water
1 can (14-1/2 ounces) petite diced tomatoes, optional
1 teaspoon lemon juice
2 packages (8.8 ounces each) ready-to-serve long grain rice
Optional: Chopped salted peanuts, raisins, granted orange zest, chutney and shredded coconut

Steps:

  • Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise., Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.

Nutrition Facts : Calories 464 calories, Fat 24g fat (10g saturated fat), Cholesterol 403mg cholesterol, Sodium 236mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.

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