MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Madras Curried Eggs With 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
           - (optional)
      1 ts Lemon juice
 17 5/8 oz Ready-to-serve long
           - grain rice (2 pkg)

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           Salted peanuts; chopped
           Raisins
           Orange zest; grated
           Chutney
           Shredded coconut
 
  Place eggs in a single layer in a large saucepan; add enough cold
  water to cover by 1". 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.
  
  Recipe by Judy Batson, Tampa, Florida
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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