Ingredients
8 large eggs1/4 cup butter1 small onion, chopped2 teaspoons curry powder2 teaspoons tomato paste1 garlic clove, minced1 cup water1 can (14-1/2 ounces) petite diced tomatoes, optional1 teaspoon lemon juice2 packages (8.8 ounces each) ready-to-serve long grain riceOptional: Chopped salted peanuts, raisins, granted orange zest, chutney and shredded coconut
Preparation
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.
