Recipes Ingredients Pasta and Grains Rice Recipes Curried Eggs with Rice Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Brett Stevens Prep Time: 25 mins Total Time: 25 mins Servings: 4 This is an easy weeknight meal that can be as spicy as you like, depending on your curry powder. Ingredients 1 cup long-grain white rice 2 tablespoons vegetable oil, such as safflower 1 onion, halved and thinly sliced 4 garlic cloves, minced 2 tablespoons minced peeled fresh ginger (from a 2-inch piece) Coarse salt and ground pepper 1 tablespoon curry powder 3 cups (a 24-ounce jar) best-quality marinara sauce 8 hard-cooked eggs, peeled and quartered ½ cup plain low-fat yogurt, for garnish 2 scallions, thinly sliced, for garnish 1 lime, cut into wedges, for garnish Directions Cook rice according to package instructions; cover, and set aside. While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes. Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper. Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges. Originally appeared: Everyday Food, March 2008 Rate It PRINT