Food > Recipe Directory > Courses/Meal Type > Main Course > Curried Eggs

Curried Eggs Recipe

Curried Eggs

Homemakers Best Tested
By
The Homemakers Test Kitchen
All over South and Southeast Asia, hard-cooked eggs are warmed in spicy sauces then eaten with rice for a tasty and nutritious meal. Here is a home-style Indian curry typical of the genre. Don't worry if you don't have the mustard seeds or the curry leaves; it will still be good without them. But do make sure your curry powder is fresh and fragrant. Serve with rice or Indian bread such as naan or chapati.

Ingredients

3 tbsp  (45 mL)  peanut or vegetable oil
2 tsp  (10 mL)  black mustard seeds (optional)
12 curry leaves (optional)
1 tsp  (5 mL)  cumin seeds
2 onions, thinly sliced
4 green hot peppers, seeded and halved
3 cloves garlic, pressed or minced
2 tsp  (10 mL)  grated gingerroot
2-1/2 tsp  (12 mL)  Madras or other hot curry powder
1 tsp  (5 mL)  turmeric
3/4 tsp  (4 mL)  salt
1/4 to 1/2 tsp (1 to 2 mL) cayenne pepper
1-1/2 cups  (375 mL)  chopped ripe tomatoes or canned tomatoes
2/3 cups  (150 mL)  plain Balkan-style yogurt
1/4 tsp  (1 mL)  Garam masala, or pinch black pepper
6 to 8 hard-cooked eggs, halved
1/4 cup  (60 mL)  fresh coriander leaves

Preparation

In skillet, heat oil over medium-high heat; fry mustard seeds and curry leaves (if using) and cumin seeds until mustard seeds begin to pop. Immediately add onions; sauté, slightly reducing heat if edges begin to brown, until light golden, 7 or 8 minutes.

Stir in peppers, garlic and ginger; sauté until fragrant, 1 to 2 minutes. Stir in curry powder, turmeric, salt and cayenne; cook for 1 minute. Stir in tomatoes and 1/3 cup/75 mL water; simmer, covered, for 5 minutes.

Stir in yogurt and garam masala; add eggs. Bring to simmer. Remove from heat; cover and let stand until eggs are warmed through, about 3 minutes. Transfer to serving dish and sprinkle with coriander leaves.

Makes 4 servings.

Serving(s)
4
Nutritional Information
Per serving: about
Calories 293
Protein 13 g
Fat (total) 21 g
Sat. Fat 6 g
Carbohydrate 15 g
Fibre 3 g
Cholesterol 286 mg
Sodium 552 mg
Calcium 12 % RDI
Iron 16 % RDI
Vitamin A 19 % RDI
Vitamin C 25 % RDI
Folate 28 % RDI

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Source

Homemakers Magazine: October 2007

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