Curried Eggs
Elevate your weeknight dinner with this flavorful Curried Eggs recipe—a perfect fusion of simple ingredients and bold spices. Hard-boiled eggs are smothered in a creamy coconut milk curry sauce infused with aromatic garlic, ginger, and a warm blend of curry powder, turmeric, and chili powder. The dish comes together in just 40 minutes, making it an ideal quick and wholesome meal for any night. Served over steamed rice or paired with warm bread, this comforting yet vibrant dish is a protein-packed delight with a satisfying balance of heat, richness, and freshness, thanks to a final touch of vibrant cilantro. Perfect for spice lovers, this easy-to-make recipe will transport your taste buds straight to South Asia with every bite!
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Recipe Information
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
Instructions
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.
Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the onions, and sauté for another 2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they start to break down, about 3-4 minutes.
Add the curry powder, turmeric, and red chili powder. Stir to coat the onion and tomato mixture with the spices.
Pour in the coconut milk, then add salt and black pepper to taste. Stir well to combine.
Bring the sauce to a gentle simmer, then lower the heat and let it thicken slightly, about 5 minutes.
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.
Garnish with chopped cilantro before serving. Serve hot with rice or bread.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 1627 mg | 71% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 7.8 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 398 mg | 8% | |
*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.
