MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Madras Curried Eggs w/Rice
Categories: Vegetables, Curry, Citrus, Rice
Yield: 4 servings

8 lg Eggs
1/4 c Butter
1 sm Onion; chopped
2 ts Curry powder
2 ts Tomato paste
1 cl Garlic; minced
1 c Water
14 1/2 oz Can petite diced tomatoes;
- opt
1 ts Lemon juice
17 5/8 oz (2 pkg) ready-to-serve long
Grain rice

MMMMM--------------------------OPTIONAL-------------------------------
Chopped, salted peanuts
Raisins
Granted orange zest
Chutney
Shredded coconut

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.

Judy Batson, Tampa, Florida

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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