Curried eggs with rice

This tasty dish combines hard-boiled eggs with a fragrant Indian sauce to create a delicious lunch in no time at all. Serve on a bed of steamed rice with a dollop of natural yoghurt for a hearty meal.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Curried eggs with rice
  • 1 tablespoon oil
  • 1 onion, halved, sliced
  • 500 gram jar spicy tikka masala simmer sauce
  • 1/2 cup water
  • 1 cup frozen peas
  • 8 hard boiled eggs, quartered
  • steamed rice, to serve
  • yoghurt, to serve


Curried eggs with rice
  • 1
    Heat oil in a medium saucepan on high. Saute onion 2-3 minutes, until tender.
  • 2
    Stir in simmer sauce and water. Bring to boil on high. Add peas. Reduce heat to low. Simmer 4-5 minutes.
  • 3
    Add egg and stir gently to combine. Simmer 2-3 minutes, until heated through. Serve curried eggs with steamed rice and a dollop of natural yoghurt.

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