South African Curried Eggs
Transform your weeknight dinner with the bold and comforting flavors of South African Curried Eggs! This quick and easy recipe features perfectly boiled eggs nestled in a luscious, aromatic curry sauce made with sautéed onions, garlic, ginger, and a vibrant blend of curry powder and turmeric. Creamy coconut milk and sweet, tangy tomatoes round out the flavors, creating a rich and satisfying dish that's ready in just 40 minutes. Garnished with fresh cilantro and best served with steamed rice, naan, or crusty bread, this dish is a unique twist on traditional curries and perfect for those looking to explore global cuisine. Packed with protein and bursting with spice, South African Curried Eggs is the ultimate fusion comfort food your family will love!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons vegetable oil
- 1 medium, finely chopped onion
- 2 cloves, minced fresh garlic
- 1 teaspoon, grated fresh ginger
- 1.5 tablespoons curry powder
- 0.5 teaspoons ground turmeric
- 1 cup canned diced tomatoes
- 0.5 cup coconut milk
- 1 teaspoon sugar
- 0.5 teaspoon, or to taste salt
- 0.25 teaspoon, or to taste black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Place the eggs in a pot and cover them with water. Bring to a boil, then lower the heat and simmer for 10 minutes. Remove the eggs from the pot, place them in ice water to cool, and peel them once they're cool to the touch. Set aside.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until softened and lightly golden.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder and turmeric to the pan, stirring constantly for about 30 seconds to toast the spices.
Pour in the diced tomatoes, stirring to combine. Let simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Reduce the heat to low and add the coconut milk, sugar, salt, and black pepper. Stir until the sauce is smooth and creamy.
Cut the hard-boiled eggs in half and gently nestle them into the curry sauce, cut side up. Spoon a little sauce over the eggs.
Simmer the eggs in the curry sauce for 5 minutes, allowing them to warm through and absorb some of the flavor.
Remove the skillet from the heat and garnish with chopped fresh cilantro, if using.
Serve immediately with steamed rice, naan, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 4695 mg | 204% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 20.9 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 229 mg | 18% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 878 mg | 19% | |
*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.
