Low Fat Curried Eggs
Elevate your meal prep with this vibrant and flavorful recipe for Low Fat Curried Eggs! A lighter twist on the classic, this dish features hard-boiled eggs simmered in a creamy, spiced yogurt curry sauce made with fragrant garlic, ginger, and curry powder. Sautéed onions add depth, while fresh cilantro and a hint of zesty lemon juice bring a bright finish to each bite. With just a teaspoon of olive oil and low-fat yogurt as the base, you can indulge guilt-free in this high-protein, low-calorie dish. Ready in only 30 minutes, it’s perfect for a quick and nutritious lunch, dinner, or even an impressive brunch centerpiece. Serve alongside steamed rice or whole-grain flatbread to soak up every last drop of the luscious sauce!
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Recipe Information
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
Instructions
Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.
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.
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.
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet and cook for an additional 2 minutes, stirring frequently.
Stir in the curry powder, combining it well with the onion mixture.
Add the low-fat plain yogurt, salt, and black pepper to the skillet, stirring until combined and heated throughout.
Cut the peeled eggs in half and gently add them to the skillet, basting them with the curry sauce.
Cook for an additional 3 minutes to ensure the eggs are heated through.
Sprinkle the chopped cilantro and lemon juice over the top before serving.
Serve the curried eggs warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1123 mg | 374% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 16.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 441 mg | 34% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1095 mg | 23% | |
*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.
