Arrow Created with Sketch. Back to The Recipes Easy Egg Curry Low Carb Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 13 Ratings PRINT Page 1 Created with Sketch. Prep Time 5 minutes Cook Time 25 minutes Serving Yield 4 servings For a dish that typically involves hours of cooking, these tender eggs smothered in a super rich tomato and coconut curry sauce come together surprisingly fast without sacrificing on flavor. The recipe takes a simpler approach to curry by calling for high quality and widely available ingredients, making it an ideal option for a busy weekday dinner. By: Omnivore's Cookbook Ingredients 6 large Pete and Gerry’s Organic Eggs 1 tablespoon butter (or vegetable oil) 1 white onion, minced 4 cloves garlic, minced 1 tablespoon fresh ginger, minced 3-4 tablespoons curry powder (see notes) 1 teaspoon cumin powder 1/2 teaspoon freshly ground black pepper 1 14-ounce can diced tomatoes 1 14-ounce can full-fat unsweetened coconut milk 1/2 cup chicken stock (or vegetable stock) 1 tablespoon soy sauce (or tamari for gluten-free) Salt to taste Chopped cilantro leaves for garnish (optional) Nutritional Information Servings: 4 Amount Per Serving: Calories 400, Fat Cal. 290, Total Fat 32g (49% DV), Sat. Fat 23g (115% DV), Trans Fat 0g, Cholest. 290mg (97% DV), Sodium 620mg (26% DV), Total Carb. 17g (6% DV), Fiber 6g (24% DV), Sugars 6g, Protein 15g, Vitamin A (15% DV), Vitamin C (30% DV), Calcium (15% DV), Iron (35% DV), Vitamin D (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions To make the eggs: Step 1 Bring a pot with at least 3 inches of water to a boil over high heat. Reduce heat to low and carefully place eggs into the pot using a ladle. Boil eggs 6 minutes for runny yolks, 8 minutes for medium soft-boiled, or 10 minutes for hard-boiled. Step 2 While eggs cook, prepare an ice bath by combining ice and tap water in a large bowl. Once eggs are cooked, immediately transfer to ice bath to cool for 2-3 minutes. If you don’t have ice on hand, simply run cool tap water over the eggs for a couple minutes until they cool down. Step 3 If serving the curry as soon as the sauce is done, peel eggs and set aside. If making the curry ahead and serving later, store eggs in the fridge with shells intact for up to 4 days and peel when you're ready to serve. To make the curry: Step 1 Add butter or oil to a 4-quart dutch oven or medium nonstick skillet and preheat over medium heat. Add onions and cook, stirring often, until soft and lightly golden, about 8 minutes. Step 2 To the onions, add garlic and ginger. Cook and stir for 1 minute or until fragrant. Step 3 Add curry powder, cumin powder, and black pepper to onion mixture and cook 1 minute or so. Add canned tomatoes and coconut milk, stir well, and cook for another 2-3 minutes. Step 4 Add chicken or vegetable stock and soy sauce and bring to a boil. Lower heat slightly and simmer uncovered for 10 minutes, or until the curry thickens enough to coat the back of a spoon. Remove from heat and add the peeled eggs right when you’re ready to serve so the yolks stay just the way you like them. Serve hot over steamed rice with garnished with cilantro as an entrée. Notes: Any packaged or bulk curry powder mix or mild Madras curry powder will work well in this recipe. Use either 3 or 4 tablespoons depending on your preferred level of spice. If you own an Instant Pot, try using it to cook your hard-boiled or soft boiled eggs. This dish is meant to be very saucy, and makes the perfect amount for 6 eggs. If you want to cook up to 8 eggs, there's no need to tweak the sauce quantity (simple season with a bit of extra salt). If you're cooking for a smaller crowd, it's worth making the entire batch of curry sauce and storing leftovers in your fridge for serving over veggies, chicken, shrimp, or even scrambled eggs. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Terri July 17, 2019 Fabulous, an instant favorite! Love finding great meatless recipes Reply Page 1 Created with Sketch. 1 Reply [email protected] July 18, 2019 We're so glad to hear that this is a new favorite, Terri! We'll keep those meatless recipes coming! Reply Page 1 Created with Sketch. 1 Reply Terri July 21, 2019 Thanks if the recipes are as good as this my life will be good. Actually making it for breakfast this time. Reply Page 1 Created with Sketch. 1 Reply [email protected] July 22, 2019 What a great idea! We hope your delicious breakfast sets the tone for a wonderful week, Terri. Reply Page 1 Created with Sketch. Sally July 07, 2019 Curried eggs Reply Page 1 Created with Sketch. Natasha Goodluck July 03, 2019 Share Reply Page 1 Created with Sketch. 1 Reply [email protected] July 03, 2019 Hi Natasha! If you'd like to share the recipe, just click or tap one of the icons below the recipe name. We hope you enjoy it! Reply Page 1 Created with Sketch.