curried eggs
(3 ratings)
Great way to use leftover Easter eggs. Serve over toast or rice.
(3 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For curried eggs
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6hard boiled eggs, cooled and peeled
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4 Tbspunsalted butter
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1 mdyellow onion, peeled and chopped
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1 clovegarlic, peeled and minced
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2 Tbspcurry powder
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2 Tbsptomato paste
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3/4 cwater
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1 Tbsplemon juice
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salt and pepper, to taste
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1lemon, zested
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2 Tbspchopped fresh flat-leaf parsley
How To Make curried eggs
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1Cut eggs in half lengthwise.
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2Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
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3Stir 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.
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4Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
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5Add lemon zest and parsley. Stir again and serve while hot.
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