Eggs with a Curry Sauce

16 Reviews
87% would make this recipe again

Without a doubt, one of my simplest and tastiest recipes.

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Preparation : 5 min Cooking : 10 min
530 calories/serving


2/3 cup basmati rice 120 g
2 eggs size large
3/4 cup My Grandma's Curry Sauce 190 mL

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


Do the following steps in parallel:

  1. Cook the rice.
  2. Boil the eggs (10 min), cool them down immediately in cold water, and cut into quarters.
  3. In a saucepan, warm up My Grandma's Curry Sauce over medium-low heat, until it just starts to simmer.
  4. Serve the rice on the warmed plates, with the eggs and the sauce.

Nutrition Facts Table

per 1 serving (190 g)


% Daily Value




29 g

45 %

Saturated 20.1 g
+ Trans 0.1 g

101 %


220 mg


120 mg

5 %


56 g

19 %


4 g

17 %


7 g

Net Carbs

52 g


14 g

Vitamin A

39 %

Vitamin C

13 %


9 %


27 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Potassium, Selenium, Vitamin A, Vitamin B12
Good source of  :
Copper, Fibre, Niacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Source of  :
Calcium, Vitamin B1, Vitamin C, Vitamin D
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 1
Meat and Alternatives 1
Fats 4 ½

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16 Reviews (16 with rating only) 87% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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