Low Sodium Curried Eggs
Delight your taste buds with these flavorful Low Sodium Curried Eggs – a healthy twist on a classic comfort dish. Perfect for those watching their sodium intake, this recipe enhances hard-boiled eggs with a fragrant, homemade curry sauce brimming with aromatic spices, sautéed onions, fresh tomatoes, and creamy unsweetened coconut milk. A hint of ginger and garlic provides depth, while a splash of lemon juice and a sprinkle of fresh cilantro deliver a bright, fresh finish. Ready in just 30 minutes, this quick and nutritious dish is ideal for a hearty breakfast, lunch, or light dinner. Pair it with warm rice or crusty bread for a satisfying, wholesome meal. Whether you’re seeking low sodium recipes or simply enjoying global flavors, this curried eggs recipe will make a vibrant addition to your table!
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Recipe Information
Ingredients
- 6 large eggs
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 teaspoons low sodium curry powder
- 1 medium fresh tomato, chopped
- 1 cup unsweetened coconut milk
- 2 tablespoons fresh cilantro, chopped
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Place the eggs in a saucepan in a single layer, cover with water, and bring to a boil over medium-high heat.
Once the water reaches a boil, cover the pot with a lid and remove it from heat. Let the eggs sit in the hot water for about 10 minutes.
After 10 minutes, drain the hot water and fill the saucepan with cold water to cool the eggs. Once cooled, peel the eggs and set them aside.
While the eggs are cooling, heat the olive oil in a medium-sized skillet over medium heat.
Add the chopped onion to the skillet and sauté until it becomes translucent, about 4-5 minutes.
Stir in the minced garlic and ginger and cook for another minute until fragrant.
Add the low sodium curry powder to the skillet, stirring constantly for 1 minute to toast the spices.
Add the chopped tomato to the skillet and cook until soft, about 2-3 minutes.
Pour in the coconut milk, stir to combine, and bring the mixture to a simmer.
Add the peeled eggs to the skillet and simmer the mixture for 5 minutes, coating the eggs in the curry sauce.
Season with black pepper, adjust to taste if necessary.
Stir in the lemon juice and garnish with fresh cilantro before serving.
Serve the curried eggs warm, accompanied by rice or bread.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 483 mg | 21% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.3 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 684 mg | 53% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 965 mg | 21% | |
*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.
