Whole30 Curried Eggs

Elevate your breakfast or brunch game with this vibrant and flavor-packed Whole30 Curried Eggs recipe! A quick and nourishing dish, it features perfectly boiled eggs simmered in a luscious curry sauce made with creamy coconut milk, aromatic spices like turmeric and curry powder, and a hint of fresh ginger. This gluten-free, dairy-free, and Paleo-friendly recipe is bursting with bold flavors while staying compliant with Whole30 guidelines, making it a great option for a healthy lifestyle. Finished with a sprinkle of fresh cilantro, these curried eggs are perfect served on their own or paired with sautéed vegetables for a wholesome meal. Ready in just 30 minutes, this easy recipe is ideal for busy weeknights or meal prepping!

Nutriscore Rating: 57/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 3

Ingredients

• 6 pieces Large eggs
• 2 tablespoons Coconut oil
• 1 medium, finely chopped Yellow onion
• 2 minced Garlic cloves
• 1 teaspoon, grated Fresh ginger
• 2 teaspoons Curry powder
• 1 teaspoon Ground turmeric
• 200 milliliters Coconut milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons, chopped Fresh cilantro leaves

Directions

Step 1

Place the eggs in a medium-sized saucepan and cover them with cold water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes.

Step 2

Remove the eggs from the heat, drain the hot water, and fill the saucepan with cold water to cool the eggs quickly. Once they are cool enough to handle, peel and cut each egg in half lengthwise. Set aside.

Step 3

In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Add the minced garlic and grated ginger to the onion, stirring frequently, and cook for another minute until fragrant.

Step 5

Stir in the curry powder and ground turmeric, cooking for an additional 1 minute to allow the spices to release their aromas.

Step 6

Pour in the coconut milk, stirring well to combine. Season with salt and black pepper. Bring the mixture to a gentle simmer.

Step 7

Add the halved eggs to the curry sauce, cut side up, and spoon some of the sauce over the eggs to coat them. Simmer on low heat for about 5 minutes to allow the flavors to meld.

Step 8

Remove the skillet from the heat and sprinkle the chopped cilantro over the curried eggs.

Step 9

Serve immediately while warm, enjoying the dish on its own or with a side of vegetables.

Nutrition Facts

Serving size	(691.6g)

Amount per serving	% Daily Value*
Calories	812.2

Total Fat 58.7g	0%
Saturated Fat 32.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1116mg	0%
Sodium 4185.2mg	0%
Total Carbohydrate 39.6g	0%
Dietary Fiber 3.4g	0%
Total Sugars 18.8g
Protein 38.4g	0%

Vitamin D 240IU	0%
Calcium 236.7mg	0%
Iron 11.4mg	0%
Potassium 927.1mg	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: 62.9%

Protein: 18.3%

Carbs: 18.9%