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Curried Eggs

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20 mins total
20 mins prep

152 calories/serving

Recipe Filed Under
Egg, Vegetable, Yogurt, American, 30 Minute, Quick, Low Carb, Low Fat, Diabetic, Healthy, Low Calorie, Main Dish, Dinner, Fall, Spring, Summer, Winter

Provided By: EatingWell

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Curried vegetables are a spicy counterpoint to hard-cooked eggs. Serve with sliced fresh fruit and whole-grain toast for a tasty brunch or easy supper.

Ingredients

Serves:

2 teaspoons canola oil

1 onion, chopped

1 green bell pepper, cut into 1-inch dice

1 jalapeño pepper, seeded and finely chopped

2 teaspoons finely chopped fresh ginger

2 tablespoons all-purpose flour

1 tablespoon curry powder

1 teaspoon ground cumin

1 14-ounce can reduced-sodium chicken broth or vegetable broth

1/4 cup nonfat plain yogurt

2 tablespoons chopped fresh parsley, divided

2 teaspoons lemon juice

4 large hard-cooked eggs, peeled and cut in wedges (see Tip)

Directions

1. Heat oil in a large saucepan over medium heat. Add onions and green peppers and cook, stirring, until onions begin to color, about 5 minutes. Add jalapeños and ginger; stir for 1 minute. Stir in flour, curry powder and cumin and cook for 1 minute. Gradually whisk in broth and cook, stirring, until smooth and thickened, about 1 minute.

2. Remove pan from the heat and whisk in yogurt, 1 1/2 tablespoons of the parsley and lemon juice. Gently stir eggs into the sauce. Cover the pan to let the eggs warm through for 2 minutes. Sprinkle with the remaining 1 1/2 teaspoons parsley and serve.

Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.