Easy Curried Eggs

Easy Curried Eggs requires about 25 minutes from start to finish. This side dish has 183 calories, 8g of protein, and 12g of fat per serving. This recipe serves 4 and costs $1.13 per serving. It is a good option if you're following a gluten free, lacto ovo vegetarian, and whole 30 diet. This recipe is liked by 72 foodies and cooks. Head to the store and pick up jalapeno, tomatoes, onion, and a few other things to make it today. It is brought to you by Seasonal and Savory. Overall, this recipe earns a solid spoonacular score of 50%. If you like this recipe, take a look at these similar recipes: Curried Eggs, Quickest Curried Eggs, and Curried Poached Eggs.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

2-3 teaspoons curry powder

4 boiled eggs, peeled and halved

1 inch cube of fresh ginger, peeled and and chopped

2 cloves garlic, peeled

2 tablespoons ghee (or olive oil)

1 fresh jalapeno, seeded and stemmed

1 medium onion, peeled and chopped

½ teaspoon salt (or to taste)

750 grams chopped tomatoes with juice (about 3 cups, or one Pomi pack)

1 teaspoon turmeric

Equipments:

blender

frying pan

Cooking instruction summary:

Put half of the tomatoes into your blender, along with the onion, jalapeno, garlic, ginger, salt, curry, and turmeric. Blend until smooth.In a large skillet, heat the ghee over medium-high, and pour in the sauce from the blender. Stir in the remaining tomatoes and bring to a low simmer. Reduce heat to medium, cover the skillet, and let the sauce cook for 5 to 10 minutes, or until reduced by about a third. Add the halved eggs on top of the sauce, cover, and cook for another five minutes, or until the eggs are heated through. Sprinkle with the cilantro and serve.

 

Step by step:


1. Put half of the tomatoes into your blender, along with the onion, jalapeno, garlic, ginger, salt, curry, and turmeric. Blend until smooth.In a large skillet, heat the ghee over medium-high, and pour in the sauce from the blender. Stir in the remaining tomatoes and bring to a low simmer. Reduce heat to medium, cover the skillet, and let the sauce cook for 5 to 10 minutes, or until reduced by about a third.

2. Add the halved eggs on top of the sauce, cover, and cook for another five minutes, or until the eggs are heated through. Sprinkle with the cilantro and serve.


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