Whole30 Curried Eggs
Elevate your breakfast or lunch routine with Whole30 Curried Eggs, a flavor-packed dish that combines creamy coconut milk with bold spices like curry powder and turmeric for a satisfying, health-conscious meal. Perfectly hard-boiled eggs are nestled into a fragrant curry sauce featuring sautéed onions, garlic, and fresh ginger for a robust, aromatic base. Finished with a sprinkle of fresh cilantro, this gluten-free, dairy-free recipe is ideal for fans of wholesome, nutrient-rich meals. Ready in just 30 minutes, it's a delightful choice for anyone following a Whole30 plan or simply craving a hearty, spicy dish. Serve these curried eggs solo or alongside roasted vegetables for a meal that’s as nourishing as it is delicious.
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Recipe Information
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
Instructions
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.
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.
In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the onion, stirring frequently, and cook for another minute until fragrant.
Stir in the curry powder and ground turmeric, cooking for an additional 1 minute to allow the spices to release their aromas.
Pour in the coconut milk, stirring well to combine. Season with salt and black pepper. Bring the mixture to a gentle simmer.
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.
Remove the skillet from the heat and sprinkle the chopped cilantro over the curried eggs.
Serve immediately while warm, enjoying the dish on its own or with a side of vegetables.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 7.5 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 289 mg | 6% | |
*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.
