Curried Eggs with Cauliflower Rice
I started making Curried Eggs With Cauliflower Rice almost 10 years ago when I was working at Martha Stewart’s Everyday Food magazine. I saw it in an issue we were working on and to be honest it sounded a little out there at the time! I was in my 20s and this Kansas girl had only ever seen hard-boiled eggs used to make egg salad and deviled eggs. You know (and L❤️VE) that signature ’80s sprinkle of paprika. 😉 But a recipe using curry powder and ginger? Now THAT was interesting. I had leftover hard-boiled eggs from Easter so I gave it a whirl. And this quickly became one of my very favorite ways to use hard-boiled eggs, any time of year!
Over the years I’ve adapted the original recipe and settled on this one. First the eggs. When you start with hard-boiled eggs you’ve already saved 20 minutes of prep time. Yes! And then the one variable I change around, depending on my mood (or more likely what I have on hand), is the base. I usually go with cauliflower rice for that extra veg and the quick cooking time. Plus there are so many resources for pre-riced cauliflower now. When I started making this it was me, a head of cauliflower, a food processor and a big mess. Like when I used to walk 5 miles to school, in the snow, uphill, both ways… 😂 I get my cauliflower rice in the frozen section of Trader Joe’s and that makes this dish QUICK. But sometimes a girl just gets a hankering for a warm and chewy grain. White rice, brown rice, farro and quinoa all work really well in this, and there are quick-cooking versions of those in the frozen section of most grocery stores as well.
But my favorite part of these curried eggs, regardless of the base, is how the garnishes just MAKE the dish. A generous dollop of yogurt is the perfect cool counterpart to the warmth and spice of the sauce. And a squeeze of fresh lime juice brightens the whole bowl and brings out the spices.
So grab some hard-boiled eggs and your favorite jarred tomato sauce because this vegetarian dinner will become a favorite for those quick meal times.
Curried Eggs with Cauliflower Rice
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- 3 cups prepared cauliflower rice (fresh or frozen)
- 3 teaspoons coconut oil, divided
- 2 shallots, thinly sliced
- 4 garlic cloves, minced or grated
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 2 teaspoons turmeric
- 1 24-ounce jar marinara sauce
- 8 hard-boiled eggs, peeled and quartered
- Kosher salt & fresh ground pepper, to taste
- Lime wedges
- Plain greek yogurt or unsweetened coconut milk and/or coconut cream
- Scallions, thinly sliced
- Heat 1 teaspoon of coconut oil in a large nonstick skillet over medium heat. When the oil is hot add the cauliflower rice and season with salt and pepper. Cook until the cauliflower is tender and cooked through. Remove from pan and set aside.
- Return empty pan to the stove and heat the remaining 2 teaspoons of coconut oil over medium heat. Once hot add the shallots and cook until translucent and soft, about 5 minutes. Add the garlic and ginger and stir constantly for about 30 seconds, until fragrant.
- Add the curry powder and turmeric and stir, cooking for another 30 seconds until the spices are toasted and fragrant. Add the marinara sauce and quartered eggs, gently folding the eggs into the mix so that they don’t break apart. Cook for about 2 minutes, just until the marinara sauce is heated through and the eggs are warm.
- Divide reserved cauliflower rice among 4 bowls and top each with 1/4 of the egg mixture. Each bowl gets 8 egg quarters (2 whole eggs). Garnish with lime wedges, a dollop of coconut cream or yogurt, and a sprinkle of scallions.