Low Fat Curried Eggs

Elevate your weeknight meals with this flavorful and healthy recipe for Low Fat Curried Eggs! Featuring tender boiled eggs nestled in a rich, aromatic curry sauce made with low-fat yogurt, sautéed onions, garlic, and a fragrant blend of curry powder and ginger, this dish delivers bold flavors without the guilt. A dash of lemon juice and a sprinkle of fresh cilantro add a refreshing brightness, while a single teaspoon of olive oil keeps the recipe heart-healthy. Ready in just 30 minutes, this protein-packed dish is perfect for a quick lunch or light dinner. Serve warm with a side of rice, naan, or a crisp green salad for a satisfying, low-calorie meal you'll want to make again and again.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 3

Ingredients

• 6 pieces Large eggs
• 0.5 cup Low-fat plain yogurt
• 1 teaspoon Olive oil
• 1 medium, finely chopped Onion
• 2 cloves, minced Garlic
• 1 inch, grated Ginger
• 1 tablespoon Curry powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons, chopped Cilantro
• 1 teaspoon Lemon juice

Directions

Step 1

Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.

Step 2

Once the water reaches a rolling boil, turn off the heat, cover the saucepan with a lid, and let the eggs sit for 10 minutes.

Step 3

After 10 minutes, transfer the eggs to a bowl of cold water and let them cool. Once cooled, peel the eggs and set them aside.

Step 4

Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 5

Add the minced garlic and grated ginger to the skillet and cook for an additional 2 minutes, stirring frequently.

Step 6

Stir in the curry powder, combining it well with the onion mixture.

Step 7

Add the low-fat plain yogurt, salt, and black pepper to the skillet, stirring until combined and heated throughout.

Step 8

Cut the peeled eggs in half and gently add them to the skillet, basting them with the curry sauce.

Step 9

Cook for an additional 3 minutes to ensure the eggs are heated through.

Step 10

Sprinkle the chopped cilantro and lemon juice over the top before serving.

Step 11

Serve the curried eggs warm, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(626.6g)

Amount per serving	% Daily Value*
Calories	710.0

Total Fat 46.4g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1122.9mg	0%
Sodium 3743.8mg	0%
Total Carbohydrate 34.5g	0%
Dietary Fiber 2.9g	0%
Total Sugars 16.0g
Protein 45.2g	0%

Vitamin D 302.3IU	0%
Calcium 441.4mg	0%
Iron 11.3mg	0%
Potassium 1095.2mg	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: 24.6%

Carbs: 18.7%