Curry Eggs Over Rice for Leftover Hard Boiled Eggs

Transform your leftover hard-boiled eggs into a vibrant and satisfying meal with this Curry Eggs Over Rice recipe! This clever dish pairs creamy coconut milk and fragrant spices like curry powder, cumin, and paprika to create a rich, flavorful sauce that elevates humble ingredients. Tender halved eggs soak up the aromatic curry, while fluffy cooked rice serves as the perfect base to soak up every last drop of the savory goodness. With a quick prep time of just 10 minutes and a total cook time of 20 minutes, this recipe is perfect for busy weeknights or easy meal prep. Garnish with fresh cilantro for a burst of color and herbal freshness, and enjoy a hearty, comforting meal that ensures no food goes to waste. Perfect for curry lovers and creative cooks alike!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 pieces hard-boiled eggs
• 2 cups cooked rice
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 teaspoon, grated ginger
• 2 tablespoons vegetable oil (or cooking oil)
• 2 teaspoons curry powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 cup coconut milk
• 1 cup diced tomatoes (canned or fresh)
• 0.5 cup water or vegetable broth
• 0.5 teaspoon (to taste) salt
• 0.25 teaspoon black pepper
• 2 tablespoons, chopped (for garnish, optional) cilantro

Directions

Step 1

Begin by peeling the hard-boiled eggs and slicing them in half lengthwise. Set aside.

Step 2

Heat the vegetable oil in a medium-sized skillet over medium heat.

Step 3

Add the diced onion to the skillet and sauté for 3-4 minutes, stirring occasionally, until soft and translucent.

Step 4

Add the minced garlic and grated ginger to the skillet. Sauté for another 1-2 minutes until fragrant.

Step 5

Stir in the curry powder, paprika, and cumin. Cook for 30 seconds to toast the spices, releasing their flavor.

Step 6

Add the diced tomatoes, coconut milk, and water (or vegetable broth) to the skillet. Stir well to combine.

Step 7

Season the curry with salt and black pepper. Adjust seasoning to taste.

Step 8

Reduce the heat to low and let the curry simmer gently for 5-7 minutes, allowing the flavors to meld.

Step 9

Gently place the halved hard-boiled eggs into the curry, yolk-side up. Spoon some of the curry sauce over the eggs to coat them.

Step 10

Simmer for an additional 3-5 minutes, ensuring the eggs are warmed through but not overcooked.

Step 11

Meanwhile, warm the cooked rice if needed and divide it evenly between serving plates or bowls.

Step 12

Spoon the egg curry over the rice, making sure eggs and sauce are evenly distributed.

Step 13

Garnish with freshly chopped cilantro, if desired, and serve immediately.

Nutrition Facts

Serving size	(1397.4g)

Amount per serving	% Daily Value*
Calories	1273.0

Total Fat 51.5g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 822mg	0%
Sodium 3343.6mg	0%
Total Carbohydrate 166.5g	0%
Dietary Fiber 8.2g	0%
Total Sugars 33.1g
Protein 41.5g	0%

Vitamin D 200IU	0%
Calcium 264.4mg	0%
Iron 14.4mg	0%
Potassium 1560.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 12.8%

Carbs: 51.4%