Curried Eggs Recipe

Name: Curried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 4 tablespoons unsalted butter; 1 medium onion, peeled and chopped; 1 garlic clove, peeled and crushed; 2 tablespoons curry powder; 2 tablespoons tomato paste; 3/4 cup water; 1 tablespoon lemon juice; salt & freshly ground black pepper, to taste; 1 lemon, zest of; 2 tablespoons fresh flat-leaf parsley, chopped

Servings: persons

6 eggs
4 tablespoons unsalted butter
1 medium onion, peeled and chopped
1 garlic clove, peeled and crushed
2 tablespoons curry powder
2 tablespoons tomato paste
3/4 cup water
1 tablespoon lemon juice
salt & freshly ground black pepper, to taste
1 lemon, zest of
2 tablespoons fresh flat-leaf parsley, chopped

1
Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
2
Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
3
Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
4
Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
5
Add lemon zest and parsley. Stir again and serve while hot.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 eggs, 4 tablespoons unsalted butter, 1 medium onion, peeled and chopped, 1 garlic clove, peeled and crushed, and more.

Yes, Curried Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Eggs

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