Tomato and Egg Curry

Make a thick tomato sauce seasoned with curry. Add halved hard-cooked eggs, heat through and serve on rice.

That's the exact wording for this dish in the More-with-Less Cookbook. Above the actual recipes, there are little meal ideas and tips scattered throughout the cookbook. This was one of them. It sounded tasty, simple, and inexpensive, so I gave it a go for lunch today. Here's my take on this simple meal idea.


Tomato and Egg Curry
4 eggs
1 cup rice
1 tbsp. margarine
1/4 cup onion, chopped
1 can diced tomatoes, undrained
1-2 tsp. cornstarch
Curry powder, turmeric (gives it that fun yellow color!), and cinnamon to taste
Salt and pepper to taste

Cover eggs with water in a saucepan and bring to a rolling boil. Turn off heat, cover, and let sit for 20 minutes.

Meanwhile, cook rice according to package directions.

After the eggs are done, drain and remove from pan. Set aside to cool slightly. In saucepan, melt butter and add onions. Saute until transparent. Stir in tomatoes and cornstarch. Cook over medium heat until thickened. Season to taste with curry powder, turmeric, cinnamon, salt and pepper.

When eggs are cool enough to handle, peel and cut in half or quarters. Gently add to tomato sauce. Heat through, and serve over rice.

We all thoroughly enjoyed this unique curry, even my toddlers Zaylee and Thomas.

4 servings
290 calories per serving, including rice