Curried Eggs

Discover the bold, comforting flavors of Curried Eggs, a quick and satisfying dish that transforms humble boiled eggs into a vibrant, aromatic curry. Featuring a medley of onions, garlic, ginger, and tomatoes, this recipe is elevated with fragrant spices like curry powder, turmeric, and a hint of red chili for subtle heat. The creamy coconut milk creates a rich, velvety sauce that pairs perfectly with rice or warm bread for a wholesome meal. Ready in just 40 minutes, this easy, one-pan recipe is ideal for busy weeknights or a flavorful brunch. Don’t forget the finishing touch of fresh cilantro for a pop of color and freshness!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 large Eggs
• 2 tablespoons Vegetable oil
• 1 medium, finely chopped Onion
• 2 minced Garlic cloves
• 1 tablespoon, grated Ginger
• 2 medium, chopped Tomatoes
• 2 tablespoons Curry powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 cup Coconut milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons, chopped Cilantro

Directions

Step 1

Place eggs in a pot and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes. Afterward, transfer the eggs to an ice bath to cool, then peel and set aside.

Step 2

Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and grated ginger to the onions, and sauté for another 2 minutes until fragrant.

Step 4

Stir in the chopped tomatoes and cook until they start to break down, about 3-4 minutes.

Step 5

Add the curry powder, turmeric, and red chili powder. Stir to coat the onion and tomato mixture with the spices.

Step 6

Pour in the coconut milk, then add salt and black pepper to taste. Stir well to combine.

Step 7

Bring the sauce to a gentle simmer, then lower the heat and let it thicken slightly, about 5 minutes.

Step 8

Cut the peeled eggs in half and gently place them into the sauce. Cook for an additional 5 minutes, allowing the eggs to warm through and absorb the flavor of the curry.

Step 9

Garnish with chopped cilantro before serving. Serve hot with rice or bread.

Nutrition Facts

Serving size	(1010.2g)

Amount per serving	% Daily Value*
Calories	884.0

Total Fat 56.5g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 17.0g
Cholesterol 1116mg	0%
Sodium 6926.0mg	0%
Total Carbohydrate 54.1g	0%
Dietary Fiber 6.6g	0%
Total Sugars 31.7g
Protein 42.8g	0%

Vitamin D 246IU	0%
Calcium 267.7mg	0%
Iron 16.3mg	0%
Potassium 1598.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 19.1%

Carbs: 24.1%